Pork shoulder slow-smoked over charcoal until it pulls apart, served with an apple cider vinegar mop. Classic pulled pork with a British apple twist.
smokeandsoil.com/recipes/grilled-pork-shoulder-with-apple
by L Field
Prep
20 min
Cook
5h
Total
5h 20m
Serves
8
Level
Hard
Method
BBQ
Target Temps
For the Pork
Grilled Pork Shoulder with Apple is a recipe built on good technique and well-sourced ingredients. The method is straightforward; the result depends on paying attention to the details. Using a cut like pork shoulder, which benefits from low and slow cooking to break down connective tissue, allows you to develop deep, rich flavours while keeping the meat tender and juicy. The addition of apple introduces a subtle sweetness and acidity that balances the pork’s natural richness without overpowering it.
This recipe leans on clean, controlled smoke to enhance rather than mask the ingredients. The seasoning is simple—salt, black pepper, smoked paprika, and garlic powder—allowing the quality of the pork and the freshness of the apple to shine through. Cooking over indirect heat with careful temperature management ensures the shoulder cooks evenly and the fat renders properly, while finishing over direct heat adds a touch of caramelisation.
The interplay between the smoky, savoury pork and the gently softened, buttered apple makes this dish both approachable and nuanced. It’s a reminder that BBQ is not about flash or fuss but about respecting ingredients and technique. With the right tools—a reliable thermometer, heavy-duty foil, and a sharp chef’s knife—you can bring this recipe to life in your own garden, turning everyday BBQ into something quietly satisfying and well-crafted.
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Create free accountHealth Notes
Pork varies considerably by cut. Loin and chops are relatively lean; belly and shoulder are much fattier. All cuts are a good source of B vitamins and protein. Rendering the fat during cooking reduces the final fat content of the dish.
Seasonal Variations
Nutrition (per serving, estimate)
560
kcal
42g
protein
8g
carbs
36g
fat
Values are estimates and vary with portion size and preparation.
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For the Apple
Prepare the Pork
Pat the pork shoulder dry with paper towels. In a small bowl, combine the salt, pepper, smoked paprika, and garlic powder to create a simple rub. Apply the rub evenly over all surfaces of the pork, pressing it firmly into the meat. Allow the pork to sit at room temperature for 30 minutes while preparing the grill.
Set the Grill for Low & Slow
Arrange the Weber briquettes in a “snake” formation around the perimeter of the charcoal grate, two briquettes wide and two high. This is the snake method. Light 8-10 briquettes in a chimney starter. Once fully lit and ashed over, place them at the start of the snake. Place a drip pan filled with water in the centre of the charcoal grate, inside the snake. Place 3-4 wood chunks (Apple or Cherry) on top of the unlit briquettes near the lit end.
Establish Target Temperature
Place the cooking grate onto the grill. Close the lid, ensuring the top vent is fully open and the bottom vent is set to a quarter open. Allow the grill to stabilise at a temperature between 110°C and 135°C (230°F and 275°F). This should take 15-20 minutes.
The Cook
Place the pork shoulder on the cooking grate, directly above the drip pan (indirect heat). Insert the probe of the digital thermometer into the thickest part of the meat, avoiding the bone. Close the lid. Maintain the grill temperature between 110°C and 135°C, adjusting the bottom vent as necessary. Spritz the pork with apple cider vinegar every hour after the first three hours to keep the surface moist.
The Wrap and Finish
When the internal temperature reaches 70°C (160°F), the “stall” is likely to begin. Remove the pork and wrap it tightly in aluminium foil or butcher paper. Return the wrapped pork to the grill. Continue cooking until the internal temperature reaches 93°C (200°F) and the meat is probe-tender.
Prepare the Apple
Approximately 30 minutes before the pork is due to finish, prepare the apples. Toss the quartered Bramley apples with melted butter, brown sugar, and a pinch of salt. Place them in a small foil tray on the indirect side of the grill for the last 30 minutes of the cook, allowing them to soften slightly and absorb a hint of smoke.
Rest and Serve
Remove the pork from the grill and let it rest, still wrapped, in a cooler or a warm oven for a minimum of one hour. This is crucial for moisture retention. Once rested, unwrap and pull the pork using two forks. Serve the pulled pork immediately with the warm, sharp Bramley apples.
Rest and Serve
Remove the pork from the grill and let it rest, still wrapped, in a cooler or a warm oven for a minimum of one hour. This is crucial for moisture retention. Once rested, unwrap and pull the pork using two forks. Serve the pulled pork immediately with the warm, sharp Bramley apples.
Health Notes
Pork varies considerably by cut. Loin and chops are relatively lean; belly and shoulder are much fattier. All cuts are a good source of B vitamins and protein. Rendering the fat during cooking reduces the final fat content of the dish.
Per serving (estimate)
560
kcal
42g
protein
8g
carbs
36g
fat
probe
An instant-read thermometer is the single most reliable tool for achieving precise cooking results over fire. At Smoke & Soil, we champion clean, whole-food cooking that honours seasonal ingredients and respects the natural flavours of your produce. This thermometer fits perfectly into that ethos by taking the guesswork out of doneness, allowing you to cook meats, fish, and even vegetables to perfection every time. It is indispensable for ensuring food safety, particularly with poultry, where undercooking can pose health risks. It also speeds up weeknight cooking by giving you immediate temperature feedback, so you never have to second guess whether your food is ready. Using an instant-read thermometer correctly is as important as owning one. Insert the probe into the thickest part of the meat, avoiding bones which conduct heat differently and give false readings. Take multiple readings to confirm consistency, especially with larger cuts. This tool is not just for meat; it can help you nail the perfect temperature for everything from bread to custards, supporting a wide range of fire-cooking techniques. It is a straightforward way to elevate your BBQ game without fuss or guesswork. The instant-read thermometer embodies the no-nonsense, practical approach Smoke & Soil stands for. It is a tool that rewards attention to detail and encourages respect for the ingredients and the cooking process. Investing in a good quality, fast-reading model will pay dividends in flavour, texture, and safety. It also complements other techniques like carryover cooking and indirect heat methods, making it a versatile addition to your BBQ toolkit.
Temperature Targets
Written by
L Field
