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"At the 2005 World Pork Expo (aka the Great Pork BarbeQLossal), my first-ever competition, a barbecue vet came up to me and whispered, \u201CJust think apple.\u201D\u00A0 I never did get his name, but I did apply his advice.\u00A0 After all, apple is a very friendly flavor to pork.\u00A0 Yet I wasn\u2019t going to just dump some apple juice in my sauce.\u00A0 I wanted to hit the flavor from many different angles.\u00A0 So along with apple juice and jelly, I used apple cider vinegar for its lively acidity and grated green apple for its freshness and crunch.\u00A0 The effect borders on the subliminal:\u00A0 You\u2019re not going to taste it and think, \u201CAha, that must be apple jelly!\u201D\u00A0 But the warm, familiar association the flavors conjure up makes this dish a winner.\u00A0 Plus, the crushed red pepper in there creates a rollercoaster of flavor:\u00A0 Some bites bring a rush of heat, which mellows during the next few bites only to come roaring back.\u00A0 Oh, and did I mention that I won Grand Champion?"^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.cookstr.com/Pork-Recipes/Bone-in-Pork-Butt-with-Green-Apple-and-Crushed-Hot-Red-Pepper>