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Smoked Pork Stuffed with Apples

3h 10min



10 Servings

Smoked Pork Stuffed with Apples
  1. Preheat your Evolve Kamado grill to about 120°C.

  2. Make sure there are no direct flames. Place wood chips on coal for smoking. If you want a strong flavor - regularly check if more chips need to be added.

  3. Meanwhile, prepare the meat. Slit the top of your pork loin lengthwise in the middle, but not all the way thru, creating a pocket. Do not cut end to end as contents will spill out.

  4. Season outside of meat with salt and pepper or dry rub.

  5. Mix sugar and salt together and sprinkle half in the middle of meat pocket, then put sliced apples, then the other half of your sugar/salt mixture on top of your apples. Drizzle honey on top.

  6. Place pork on grill grates in Evove Kamado and smoke it for about 3 hours or until the inner temperature reaches 60°C

  7. Remove from the grill, wrap in aluminium foil and let it rest for 15 inutes befire serving.


Save the leftovers and serve as pulled pork sandwiches the next day. Just shred the meat, mix it with a bit of sauce and add to buns.

  • 1.5 kg pork loin, boneless

  • 1 large apple

  • 2 tablespoons honey

  • 3 tablespoons brown sugar

  • 1/2 teaspoon salt

  • Any dry rub seasoning (optional)

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