Sunday, February 07, 2010

A long time ago a guy pointed me to a pork shoulder recipe

that involved apples and wine and onions. I've lost track of the site where it was posted, but saved the recipe. It's a good one, but sometimes came out a bit sweet for my taste.

So today I tried it a bit different; less apple, immediately after browning I slopped some good barbeque sauce over the top, and instead of wine I put a couple of good splashes of whiskey in.

Damn, that came out good.

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