September Special: Give a Sh*t Build-Your-Own Gift Pack
Recipe: Easy ChickenShit Linguine
Happy Labor Day!
Labor Day is right around the corner, and we have good reason to celebrate. Americans are hard workers, and have a long history of it; their contributions helped make our country the safe, strong and prosperous place it is today.. Did you know that the U.S. has been officially celebrating Labor Day since 1894? That's a lot of cook-outs!
In addition to celebrating the American worker, Labor Day also marks the unofficial end of summer. As sad as that may sound to some (myself included, even though in Texas it doesn't make too much of a difference), it also marks the time when people start to cook heartier dishes: think pasta, chili, casseroles... yum! This month we've got a quick and easy pasta dish featuring our fan favorite, ChickenShit, so read on for some deliciousness!
This offer is only available through this newsletter and expires 9/30/17.
Recipe: Easy ChickenShit Linguine
Easy ChickenShit Linguine
If you're looking for an easy, delicious side dish (or dinner) for your family on those busy school nights, then look no further. This would be great with the addition of some ChickenShit-seasoned chicken breasts or shrimp.
* 8 ounces uncooked linguine * 1 medium onion, chopped * 2 medium tomatoes with seeds removed, diced * 1 medium zucchini, thinly sliced * 1/4 cup chopped fresh parsley * 1 Tbsp olive oil * 1 1/2 Tbsp ChickenShit * 1/8 tsp ground black pepper * 1/4 cup (1 ounce) grated fresh Parmesan cheese
1. Cook linguine according to package directions; drain and keep warm.
2. Heat the olive oil in a large skillet over medium heat until hot. Add onion and zucchini; stir-fry 2-3 minutes or until vegetables are crisp-tender. Add tomatoes, parsley,
ChickenShit and pepper. Cook 1-2 minutes, stirring gently until heated through. Remove from heat.
3. Stir in linguine. Sprinkle the Parmesan over the pasta and enjoy!
We sure hope you and your loved ones have a wonderful Labor Day weekend, and that the rest of your month is fun and safe. Please keep Texas in your thoughts as we rebuild from the devastation of hurricane Harvey. See you in a few weeks!
It's been a long, hot summer, but now that it's almost over, it's all too apparent how precious few days are left before we all go back to the normal daily grind. So take that last-minute trip, throw that final pool party, and enjoy your fun in the sun this month.
While summer might be winding down, we know that your family's appetite for good food isn't! That's why we're offering Box o'Shit at special sale pricing for the entire month of August.
And of course, we've got another great recipe for you this month. Pork shoulder. AwShit. Citrus juices. Need we say more? Scroll down
and check it out... you can thank us later.
1 SpecialShit, 1 GoodShit, 1 AwShit, & 1 BullShit
Regularly a $36.99 value for only $31.99
Click Here to Order Now! Use coupon code "boxshit" at checkout.
This offer is only available through this newsletter and expires 8/31/17.
Recipe: AwShit Pork Carnitas
AwShit Pork Carnitas
PULLED PORK. Now that I have your attention, you really need to try out this recipe for pork carnitas. Whether you want to eat it in a taco, in a sandwich, or straight out of the slow cooker because you can't wait to try it, this flavorful dish will leave your tastebuds begging for more.
* 2 tsp dried oregano * 2 tsp salt * 4 lb pork shoulder * 1 Tbsp cooking oil * 4 cloves garlic, minced * 2 onions, quartered * 2/3 cup orange juice * 1/4 cup lime juice
1. In a bowl, combine the AwShit, oregano and salt. Rub the mixture evenly onto the pork. 2. Heat the oil in a skillet on medium-high heat; add the pork and brown on all sides. 3. Place the browned pork, onions, garlic, and juices to the slow cooker, and cook on high for 5 hours, turning the meat over halfway through cooking. The meat will shred easily with a fork when it's ready. 4. Remove the pork from the juice, place the meat into a bowl and pull it apart. 5. Add the juices from the slow cooker into a saucepan, and reduce it over medium heat. Add the reduced juices back to the meat when ready to serve.
This has turned out to be a fantastic summer and we're so thankful to be experiencing it with you and your families through fan mail and social media. I can't begin to express how happy it makes us to receive so many photos, compliments, and recipe ideas from all of you, so please, keep them coming! For now, stay cool, and we'll see you next month.