Tender Smoked Pork Shoulder with Sweet Apples
Nutritional value per serving
Calories533kcal
Carbs8gram
Fat30gram
Protein60gram
Ingredients
- Pork shoulder (skin on, bone-in for best flavor)2 kg
- Fresh apples (e.g., Granny Smith or Gala, firm for smoking)2 piece
- Olive oil2 tbsp
- Salt (preferably kosher or sea salt)2 tbsp
- Freshly ground black pepper1 tbsp
- Paprika (smoked paprika if available for extra flavor)1 tbsp
- Brown sugar1 tbsp
- Garlic powder1 tsp
- Onion powder1 tsp
- Apple wood chips (for smoking, soaked in water for 30 minutes before use)1 cup
This recipe guides you through smoking a juicy pork shoulder infused with the sweet aroma of apples. Perfect for beginners, it uses simple ingredients and common kitchen tools. You'll get a tender, flavorful dish ideal for family dinners or gatherings. The total cost of ingredients is approximately $18 USD, €17 Euros, £15 Pounds, or ₹1450 Rupees. Total caloric content is about 3200 kcal for the whole shoulder (to be divided by servings). The recipe suits a balanced diet and involves medium complexity with a total cooking time of around 7 hours.
Preparation instructions
Prepare the pork shoulder and apples
1Start by rinsing the pork shoulder and pat it dry with paper towels. Peel and core the apples, then slice them into thick wedges. This helps release natural sweetness while smoking.
Make the dry rub
2In a bowl, combine salt, black pepper, paprika, brown sugar, garlic powder, and onion powder. Mix well to create a flavorful rub that will enhance the pork's taste.
Apply the rub and oil
3Drizzle olive oil evenly over the pork shoulder, then thoroughly rub the spice mix onto all sides of the pork. This allows the seasonings to adhere and penetrate the meat during smoking.
Prepare your smoker
4Preheat your smoker to a steady 110-120°C (225-250°F). Add soaked apple wood chips to the smoker box or directly on the coals for a sweet, fruity smoke flavor that complements the pork and apples.
Smoke the pork shoulder
5Place the pork directly on the smoker grate fat side up. Add apple slices around the meat but not on top to prevent burning. Close the lid and smoke the pork for about 6 hours, maintaining temperature between 110-120°C (225-250°F). Avoid opening the lid frequently to keep the temperature stable.
Check internal temperature
6After 6 hours, start checking the pork’s internal temperature using a meat thermometer. The USDA recommends a safe minimum internal temperature of 71°C (160°F) for pork; however, for tender pulled pork, cook to 93-96°C (200-205°F). This higher temperature breaks down collagen for softness. This might take 1-2 more hours.
Rest the meat
7Once the meat reaches the desired temperature, remove it from the smoker and tent loosely with aluminum foil. Let it rest for at least 30 minutes. Resting allows juices to redistribute, keeping the meat moist and tender.
Serve and enjoy
8Slice or pull apart the pork shoulder and serve with the smoked apples. The combination offers a beautiful balance of savory and sweet flavors.
Cooking Tips
1Use a reliable meat thermometer to ensure the pork is cooked safely and to desired tenderness.
2Keep a spray bottle with apple juice or water to spritz the pork occasionally during smoking to maintain moisture.
3If you don’t have a smoker, you can use a charcoal or gas grill set up for indirect cooking with wood chips.
4Avoid cross-contamination by using separate utensils and cutting boards for raw meat and other ingredients.
5Always wash hands thoroughly after handling raw pork to prevent foodborne illness.
Equipment
- Smoker or grill set up for smoking
- Meat thermometer
- Sharp knife and cutting board
- Mixing bowl
- Aluminum foil
- Tongs or heat-resistant gloves
Shopping List
- [ ] 2 kg Pork shoulder (about $12 USD) - Choose a shoulder with good marbling and preferably bone-in for flavor.
- [ ] 2 Fresh apples (about $1 USD) - Select firm apples that hold shape when cooked, like Granny Smith or Gala.
- [ ] Olive oil (about $0.50 USD for quantity used) - Use extra virgin for best flavor.
- [ ] Spices: salt, black pepper, paprika, brown sugar, garlic powder, onion powder (combined about $4.50 USD) - Fresh and quality spices enhance flavor.
- [ ] Apple wood chips (about $2 USD) - If unavailable, use other fruit woods like cherry or pecan.
Total estimated cost: $20 USD (Prices vary by location and brand)
FAQ
What is the safe internal temperature for pork shoulder?
The USDA recommends cooking pork shoulder to at least 71°C (160°F) for safety. However, for tender pulled pork, cook it to 93-96°C (200-205°F) to break down collagen and achieve softness.
How long does it take to smoke pork shoulder?
Smoking a 2 kg pork shoulder at 110-120°C (225-250°F) typically takes about 6 to 8 hours until it reaches the desired internal temperature.
Can I use other wood chips besides apple?
Yes, fruit woods like cherry, pecan, or hickory work well for smoking pork and add different flavor profiles.
How do I avoid the pork drying out during smoking?
Maintain steady smoker temperature, use a water pan if available, spritz the meat periodically with apple juice or water, and rest the meat after cooking to retain moisture.