fishingport.blogg.se - Fire ball with apple coder

A combination of apple cider, ginger beer, lemon juice, and bourbon, this cocktail has the power to chase the chill away. Move over, pumpkin latte, this cocktail is here, and it’s here to stay. Serve with barbecue sauce over rice or on slider or hamburger buns. Give your apple cider the grown-up treatment by spiking it with bourbon. 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.

Transfer the wrapped meat to a cooler or in an oven that is turned off for 1 hour.

Place the wrapped pork back on the smoker and cook for at least 3 additional hours, until the internal temperature reaches 205 F.

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.

Add ice to a whiskey glass, and pour over the shaken whiskey.

Shake well for about 30 seconds til the shaker is ice cold. In a small mixing bowl, whisk together the apple cider vinegar and apple cider. 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.Season the meat all over, liberally, with garlic salt and pepper.The fireball and apple cider combination is sure to warm you up. Enjoy This drink is perfect for those cold winter nights. Score the meat by using a sharp knife to cut diagonally on the fat. Pour the fireball and apple cider into a shaker filled with ice.