July Newsletter - "The Art of Food"

July Newsletter - "The Art of Food"

Summer is here and the weather is heating up! We bet your BBQ grill is starting to get a workout. We have some hot heat spices and bbq sauces to try for your next cookout. For the ultimate burger, try these Nashville Spice Company blends: Diablo Burger, Burger Blast, Chop House Burger, Fort Worth Burger and for the vegetarians - our Black Bean Burger.

This month we are featuring our Nashville Spice Company Barbacoa Rub blend and sharing our Barbacoa Pulled Pork recipe with you.

Our featured product is Runamok Maple Syrup. They have several new infused flavors that are amazing! Coffee, Cardamom and Hibiscus Flower.

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For many, summer equates to lots of bbq’s and grilling outdoors. We love the deep rich flavors of barbecue whether it’s a nice beef brisket, a pork shoulder (also known as pork butt or Boston butt) or even some chicken drumsticks or pulled chicken. This Mexican flavored Nashville Spice Company Barbacoa Rub is a nice addition to any barbecue lover’s arsenal, it has a savory flavor compared to Southern US BBQ spice blends and has a mild-to-medium heat with undertones of cumin, onion and garlic.

Pronounced “bar-bah-COH-ah”, Barbacoa is popular in Mexico and commonly involves the slow cooking of various parts of cows, goats, lamb or pork over a smoldering fire. On the Yucatan peninsula they prefer using pork, better known as “cochinita pibil”, while in northern Mexico their choice of meat is lamb. The traditional Mexican way to eat barbacoa is to have it served on warm corn tortillas with salsa, guacamole, onions, cilantro and a squirt of lime juice (the basis of Tex-Mex tacos).

RECIPE OF THE MONTH - Barbacoa Pulled Pork

Sweet Pulled Pork Barbacoa...

This is a great slow cooker recipe. The pulled pork is so tender and flavorful with a nice hint of sweetness. We used the meat for tacos - but nachos, burritos or sandwiches with a nice hearty bun would be delicious too. The traditional Mexican way of eating barbacoa is having it served on warm corn tortillas with guacamole and salsa.


  • 2 lbs. pork shoulder
  • 3/4 cup packed light brown sugar
  • 2 tablespoons of Nashville Spice Company Barbacoa Rub
  • 2 cups low-sodium or homemade chicken stock
  • 1 1/2 tablespoons tomato paste


  1. Place the pork in the slow cooker
  2. In a bowl, mix together the brown sugar and the Nashville Spice Company Barbacoa Rub - combine well.
  3. Add the chicken stock and the tomato paste to the spice mixture, whisk to combine.
  4. Pour mixture over pork, set slow cooker to low heat and cook for 7-8 hours or until pork is thoroughly cooked and shreds easily with a fork.
  5. Remove pork from the slow cooker and shred. Remove as much fat from the remaining liquid in the slow cooker as possible.
  6. Return the shredded meat to the slow cooker and continue cooking on low for another 1-2 hours or until ready to serve. The longer the meat cooks, the more tender and flavorful it will be - don't be afraid to let it continue to cook.
  7. Serve on warm corn tortillas with salsa, and Jack cheese and a squeeze of lime.

Serves: 6 servings 


FEATURED PRODUCT - Runamok Maple Syrup

Runamok Maple Syrup Infused Flavors

Runamok Maple has created a collection of infused maple syrups. Maple marries exceptionally well with a variety of flavors. Some of them are tried and true like cinnamon and vanilla and some are unexpectedly out of this world, like their original Makrut lime-leaf. They have created some new flavors which we now have in stock!

Cardamom Infused - So many great spices go well with maple syrup but cardamom is one of our favorites. They have made sure the spice shines through so you can add it to a cocktail or drizzle it over a favorite dish and taste just a bit of the cardamom. Serve it as a seasoning for curry or add it to frosting for a sophisticated turn.

Coffee Infused - the perfect pairing of two bold flavors. Combining the caramel sweetness of maple with coffee’s nuanced chocolate and almond, they have created a flavor entirely different from all others. Use it on your morning waffles, make the ultimate coffee-milk (ask someone from Rhode Island) or drizzle it over vanilla ice cream. You will swoon over this new release!

Hibiscus Flower Infused - they start with the best maple syrup of the season and infuse it with organic hibiscus flowers. The result is an intense, tangy, ruby red syrup that is great in cocktails or over desserts. Imagine a collage of berries, flowers and maple syrup and you have the picture. It’s totally unique. Don’t share it with your friends unless you’re ready to run out!





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Friday & Saturday: 10 am - 6 pm
Sunday: 11 am - 4 pm
Closed Mondays



Located on Robert "Buck" Stogsdill Way, directly across the alley from the Courthouse.

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