Recipe courtesy of Urban Smoke

Urban Spy

  • Level: Easy
  • Total: 24 hr 30 min
  • Active: 45 min
  • Yield: 6 Servings
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Pulled Pork:

1 cup dark brown sugar

1 teaspoon garlic salt

1 teaspoon dry mustard

1 teaspoon pepper

1 teaspoon kosher salt

1 teaspoon dried thyme

1 bone-in pork shoulder (5 to 6 pounds)


1/4 cup dark brown sugar

1 teaspoon kosher salt

1 teaspoon black pepper

1/2 teaspoon ground allspice

1/2 teaspoon ground nutmeg

6 Northern Spy apples, or your favorite cooking apples


1 bunch chives, chopped

1/2 cup sliced almonds, toasted

Sweet chili sauce, for serving

Barbecue sauce, for serving

Sour cream, for serving


Special equipment:
a smoker or oven
  1. For the pulled pork: Combine the brown sugar, garlic salt, dry mustard, pepper, salt and thyme in a medium bowl. Vigorously rub the pork with the mixture. Wrap the pork in plastic and refrigerate overnight.
  2. Prepare a smoker to 225 degrees F. (Alternatively, preheat an oven to 225 degrees F.) Unwrap the pork and smoke until the center bone is easily removed and the meat is fork-tender, 14 to 16 hours. (If using an oven, roast in a roasting pan covered with foil.) Using 2 forks, break up the pork into bite-size pieces and set aside.
  3. For the apples: Preheat the oven to 350 degrees F. Combine the brown sugar, salt, pepper, allspice and nutmeg in a medium bowl. Core and peel the apples, and rub them with the spice mixture.
  4. Fill a shallow baking dish large enough to accommodate the apples with 1/2 inch of water. Place the apples in the baking dish, cover with foil and bake until the apples are tender but not mushy, about 15 minutes. Carefully stuff the baked apples with the pulled pork until overflowing. Reserve the remaining pork for another use.
  5. Garnish the stuffed apples with the chives and almonds. Drizzle with sweet chili sauce, barbecue sauce and sour cream to taste. Serve immediately.