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Apricot Beer Pulled Pork
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jmayo1976 Offline
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Post: #1
Apricot Beer Pulled Pork

.jpg  Apricot Beer Pork Shoulder 2.jpg (Size: 119.3 KB / Downloads: 121) Just for kicks figured I would post a picture of something. Here is my Apricot Beer Pork Shoulder.

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Lang 48"
02-13-2014 10:12 PM
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Razcals Ribs Offline
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Post: #2
RE: Apricot Beer Pulled Pork
looks good

if it moves salute it,if it don't paint it, if it is dead BBQ itCool
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02-13-2014 10:48 PM
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Big Johnson's BBQ Offline
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Post: #3
RE: Apricot Beer Pulled Pork
Great Color!

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02-14-2014 01:01 AM
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jmayo1976 Offline
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Post: #4
RE: Apricot Beer Pulled Pork
Appreciate it!

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Lang 48"
02-14-2014 09:22 AM
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SoEzzy Offline
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Post: #5
RE: Apricot Beer Pulled Pork
Did you use Wasatch Apricot Hefeweizen?

I like to use the normal Hefeweizen for Brats, I think a good beer works well with good meat, I'm not a big fan of Apricots, what was your recipe / technique?

Respice, adspice, prospice. Latin proverb.
Respice = you didn't use enough spice the first time! adspice = you ought to add spice, you know? prospice = you should be an advocate for spice!
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02-14-2014 05:43 PM
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Dutchovendude Offline
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Post: #6
RE: Apricot Beer Pulled Pork
I agree, nice color and looks yummy!

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02-14-2014 08:35 PM
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jmayo1976 Offline
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Post: #7
RE: Apricot Beer Pulled Pork
Yes sir, Wasatch Apricot. Gives it a very unique flavor and just makes the color unbelievable. Color always turns out great. I generally will smoke it for about 7 hours spraying every hour on the hour with the Apricot Hef. After 7 hours I like to put it in the pan and pour a half bottle in, let the pork juice mix with the hef. Depending on how much time I have sometimes I place a piece of foil over the pan. I like using the pan on the pork because it allows the moisture to have room to breathe and surround the meat rather than just wrap in foil and steam. I have done pork 10+ different ways and this by far comes out the best for me.

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Lang 48"
02-14-2014 09:28 PM
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SoEzzy Offline
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Post: #8
RE: Apricot Beer Pulled Pork
Yep that's a good way to do it!

Respice, adspice, prospice. Latin proverb.
Respice = you didn't use enough spice the first time! adspice = you ought to add spice, you know? prospice = you should be an advocate for spice!
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02-14-2014 10:17 PM
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elkski Offline
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Post: #9
RE: Apricot Beer Pulled Pork
Did you use apricot wood?

Team "Smoke-n-mirrors" its all in the beers.
Life is like the smell of smoking pork. stay in the downdraft and follow the sweet smell., enjoy each bite.
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04-25-2014 08:19 AM
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jmayo1976 Offline
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Post: #10
RE: Apricot Beer Pulled Pork
No, it is just spritzed with Apricot beer every hour on the hour. I smoke with almost exclusively Cherry wood.

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Lang 48"
04-26-2014 05:10 PM
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elkski Offline
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Post: #11
RE: Apricot Beer Pulled Pork
What temp?

Team "Smoke-n-mirrors" its all in the beers.
Life is like the smell of smoking pork. stay in the downdraft and follow the sweet smell., enjoy each bite.
KCBS #9231
05-02-2014 04:45 PM
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