From Grill to Plate: Mastering Meat Marinades for Sumptuous Dishes

The best part of Smokin’ T’s and pulled pork is the amazing variety of flavors that open up naturally with the cold smoked tomatoes in Smokin’ T’s sauce.
Pair our smoke sauce with a tangy mustard-based North Carolina, a spice-filled Memphis, or a honey-bourbon style sauce, and your taste buds will experience a symphony of flavors, some you didn’t realize were in the mix. Plate this delicious pork with a tangy cole slaw, roasted Yukon potatoes, and nice bold glass of Zin!

From scratch Smoke ’n Pull (5-6 servings):
3/4 cup apple cider vinegar
3/4 cup Smokin’ T’s Sauce (Original or Kick)
2 Tbsp brown sugar
1 Tbsp yellow mustard
1 Tbsp tomato paste
1 Tbsp Worcestershire sauce
1 tsp red pepper flakes
1 tsp ground black pepper
1 tsp sea salt

Add all ingredients into a 2 quart saucepan and bring to a simmer. 
Simmer for 5 minutes, ensuring that the brown sugar is well dissolved. 
Place sauce in the refrigerator to cool and use within a week.

Simple Smoke ’n Pull:

Add 1/2 - 1 bottle to your favorite BBQ-style sauce and mix thoroughly. Go a little cra-cra with spice
and try a little cumin, 5 spice, paprika, and/or adobe chili pepper for a new taste experience!

Quick ’n Easy Crock Pot Method:
4 lb Pork Shoulder (Pork Butt)
1 cup Smoke ’n Pull sauce (plus more for sandwiches)
Sea Salt

Place pork into slow cooker and cook on high until easily shredded with fork, or meat claws (roughly 6 hours).
Shred meat in the slow cooker and place on 'Warm' setting.

Add sauce, stir to combine, and salt to taste.

Bake for 1 to 1 1/4 hours, until the internal temperature is 160 degrees F and the meat loaf is cooked through. (A pan of hot water in the oven, under the meat loaf, will keep the top from cracking.)

Serve hot