Apricot preserve and maple syrup glazed pork ... inspired by @YukonRon

Stormbringer

A while back I saw a thread by @YukonRon about peach preserved pork, which sounded fantastic. I decided to make a similar version, using apricot preserve and maple syrup. I also took some inspiration from the famous @egret ham recipe.

I cooked pork breast ribs 3-3-1, using orange wood chunks and applying the glaze after 2 hours. I was very pleased with the result, a subtle sweet flavour with a hint of sourness. Served with a sauce made from the same glaze recipe, some coleslaw and thick cut chips/fries, this was a great meal. Full details here:

https://www.thecooksdigest.co.uk/2018/04/06/apricot-preserve-and-maple-syrup-glazed-pork/

Overhead art-y shot of the meal:


Applying the glaze after two hours of smoking:


More sauce applied just after unwrapping for the final hour:


Sliced shot:


Thanks for looking!

YukonRon

My gosh, I bow to the master. Excellent cook, and great images. Looks over the top.

I have been adding a touch of Sriracha to the glaze recently for just a little spicy heat, not much but just enough to really bring all the flavors to the point. It is very good too. You may wish to try it sometime.

bgebrent

Those ribs look delicious.

Theophan

Looks spectacular!

I don't know why I'm so reluctant to wrap meat.  I've been happy with a few brisket flats and many pork butts with no wrapping, and I'm lazy, so I'm happy not to mess with wrapping and unwrapping if I don't have to.  But lots of folks have great luck doing so, and your photos sure look great!  Maybe I'll try it sometime.

I've never seen that cut of meat in my stores, and I think I'd have to go with loin or shoulder, but I love the idea, may try something.  Great post!

JohnnyTarheel

Wow.... Homerun right there!!

Hawg Fan

Yes Sir!  The pictures are perfect and the food looks even better.  

johnnyp

These look great.  Very well done

CPARKTX

Fantastic, nice pics too

gonepostal

A great looking meal indeed...

Stormbringer

Cheers folks, particularly pleased with this one, and just goes to show what being part of this community can achieve.

@YukonRon I use Worcestershire sauce and ground paprika in the mix, do you think that I should use Sriracha as well as those or instead of?

@Theophan I've used this recipe with double cut pork chops, works really well. Haven't tried butt/shoulder yet, if I was going to do that I'd leave it until after the stall had finished before applying the glaze. My guess is that applying it earlier than that would leave to a lot of re-glazing and potentially too much on it. Just a guess though.

bluebird66

Great job!

YukonRon

Stormbringer 

@YukonRon I use Worcestershire sauce and ground paprika in the mix, do you think that I should use Sriracha as well as those or instead of?

On butts and shoulders, I have been adding it to the peach preserves, then placing it on the Egg. I use the peach preserves from the startof the cook after the rub, which seems to glaze but also keeps the juices inside giving me a very tender, cut when done.
Sriracha just seems to bring out more flavor with a milder, perhaps more subtle heat.
Your blend of worcestershire and ground paprika may do the same.
If you are happy with what you have, no need to change. Sriracha is just a personal fave for me.
Great post. You have inspired me to do a pork roast this week. Thank you for sharing.

SciAggie

I'm so happy I clicked on this thread. The meal sounds delicious and the pics are great. I'm sure it tasted fantastic.

Stormbringer

YukonRon said:

Stormbringer 

@YukonRon I use Worcestershire sauce and ground paprika in the mix, do you think that I should use Sriracha as well as those or instead of?

On butts and shoulders, I have been adding it to the peach preserves, then placing it on the Egg. I use the peach preserves from the startof the cook after the rub, which seems to glaze but also keeps the juices inside giving me a very tender, cut when done.
Sriracha just seems to bring out more flavor with a milder, perhaps more subtle heat.
Your blend of worcestershire and ground paprika may do the same.
If you are happy with what you have, no need to change. Sriracha is just a personal fave for me.
Great post. You have inspired me to do a pork roast this week. Thank you for sharing.

I'll definitely give the Sriracha a go on the next double cut pork chops we do, I kinda like the idea. Also I see what you mean about the preserve keeping the juices inside, I'll try doing that from the outset next time and see what difference it makes. 

Have fun with your roast pork!

Doc_Eggerton

Apricot and pork are a wonderful combination.  Your cook looks delicious.

YukonRon

Stormbringer said:

YukonRon said:

Stormbringer 

@YukonRon I use Worcestershire sauce and ground paprika in the mix, do you think that I should use Sriracha as well as those or instead of?

On butts and shoulders, I have been adding it to the peach preserves, then placing it on the Egg. I use the peach preserves from the startof the cook after the rub, which seems to glaze but also keeps the juices inside giving me a very tender, cut when done.
Sriracha just seems to bring out more flavor with a milder, perhaps more subtle heat.
Your blend of worcestershire and ground paprika may do the same.
If you are happy with what you have, no need to change. Sriracha is just a personal fave for me.
Great post. You have inspired me to do a pork roast this week. Thank you for sharing.

I'll definitely give the Sriracha a go on the next double cut pork chops we do, I kinda like the idea. Also I see what you mean about the preserve keeping the juices inside, I'll try doing that from the outset next time and see what difference it makes. 

Have fun with your roast pork!

I always do...lol. I brine my roasts 24-48 hours, first in water, molasses and canning salt. Then dry off, rub, glaze then cook. Works great. If you can find some peach wood chunks or apricot wood chunks to smoke with, you will love the results.

Stormbringer

@YukonRon you've sold me on the brining. Is the actual composition the same as the OP of your original peach preserve thread? I'll need to locate molasses over here, shouldn't be too hard to find.

When I find a retailer in the UK that sells peach or apricot wood chunks, I'll certainly try it out. 

YukonRon

Use the same as the peach preserve thread just reduce the amount. (Cut in half for smaller cuts. Just make sure you have enough to immerse in the liquid.
Hope this helps.

Stormbringer

YukonRon said:

Use the same as the peach preserve thread just reduce the amount. (Cut in half for smaller cuts. Just make sure you have enough to immerse in the liquid.
Hope this helps.

It does, thanks. Will let you know how it goes.