My family and i love pork chops off the grill served with a couple of sides with a nice bowl apple sauce to dip the pork in. So it got me thinking about basting a pork butt with homemade apple preserves from my aunt. would it add much flavor or any at all after the butt is done and pulled? would it just run off during the cooking process? would it create a glaze on it? i dont think i have read anything here about it so i had to ask.
apple preserves
- Thread starter j. pavone
- Start date
K Kruger
TVWBB 1-Star Olympian
It can add flavor post cook but depending on it's consistency could easily just run off. You'd still get some flavor but lose a lot in the process.
You can finesse this by turning some into a glaze to be painted on near the end of cooking (you'll get just as much if not more flavor on the surface this way) and, if wishing to have some of this flavor in the interior portions after pulling, turning some into a finishing sauce to be added at the same time the pork is pulled, in relatively small quantities. You can also make a sauce for the side from or including the preserves, or you can simply go the glaze-and-finishing-sauce route with no additional sauce, or with the sauce you normally use served on the side.
You can finesse this by turning some into a glaze to be painted on near the end of cooking (you'll get just as much if not more flavor on the surface this way) and, if wishing to have some of this flavor in the interior portions after pulling, turning some into a finishing sauce to be added at the same time the pork is pulled, in relatively small quantities. You can also make a sauce for the side from or including the preserves, or you can simply go the glaze-and-finishing-sauce route with no additional sauce, or with the sauce you normally use served on the side.
K Kruger
TVWBB 1-Star Olympian
Well, yes, you could. I have never been fond of injections for meats that are destined to be pulled (or sliced and sauced) because it is--to me--simply easier and more precise (in terms of flavor) to add after the fact, i.e., after pulling (a finishing sauce), or after slicing (a sauce one paints on the slices). But you certainly can inject if you prefer.
Steve Petrone
TVWBB Platinum Member
My 2 cents tho less experienced.
Apple cider or apple jelly used in foil works for me. I tried apple sauce-yuk. Too much of a mess and mush! Save the good preserves for the table. That sounds good to me.
Apple cider or apple jelly used in foil works for me. I tried apple sauce-yuk. Too much of a mess and mush! Save the good preserves for the table. That sounds good to me.