![]() Serve with barbecue sauce over rice or on slider or hamburger buns. Mix the remaining apple cider mixture from the spray bottle with the pulled pork for extra flavor.Shred the pork with your hands, forks, or meat claws. After cooling, unwrap the meat and pull out the bone. Fireball Apple Cider Cocktail Yield: 1 Prep Time: 5 minutes Additional Time: 5 minutes Total Time: 5 minutes Cinnamon flavors mixed with fresh apple, cranberry, and caramel make this drink perfect on a cold winter night by the fire Print Ingredients 1.Transfer the wrapped meat to a cooler or in an oven that is turned off for 1 hour.Add ice to a whiskey glass, and pour over the shaken whiskey. Shake well for about 30 seconds til the shaker is ice cold. Place the wrapped pork back on the smoker and cook for at least 3 additional hours, until the internal temperature reaches 205 F. apple cider (or apple juice) Instructions Place the Fireball whiskey, maple syrup and lemon juice into a cocktail shaker with a couple of ice cubes.After 6 hours on the smoker, when the temperature of the meat is at 165 F, wrap the meat fat side up in tin foil or butcher paper to keep the moisture in while the meat continues to cook.Spray the meat with the apple cider mixture every 30 minutes for 4 hours, to keep the exterior of the meat moist. ![]() Close the lid and leave untouched for 2 hours. Place the prepared pork on the grill of the smoker fat side up. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |