Slow-cooked pork with smoky apple sweetness

PREP THE FIRE

Light a strong fire using your Charcoal Starter and set up the Cooking Tripod with your Dutch Oven hanging securely above the embers. You’ll be slow-braising the pork shoulder directly over live fire for deep, smoky flavour.

SEAR THE PORK SHOULDER

Remove the skin and trim any excess fat from the pork. Pat dry and season generously with salt and pepper. Add oil to the Dutch Oven and sear the pork shoulder for 4–5 minutes on each side until deeply browned. If the joint is too large, cut it into big chunks to ensure even cooking.

BUILD THE APPLE CIDER BRAISE

Pour in the apple cider and stock, then stir in the mustard, garlic, rosemary, and thyme. Cover with the lid and cook gently over indirect heat for around 3 hours, turning occasionally. The pork should slowly braise in the cider until tender and aromatic.

ADD THE APPLES AND ONION

After 3 hours, add the sliced onions and apple wedges to the Dutch Oven. Cover and continue cooking for 30–45 minutes until the braised pork shoulder is fork-tender and falling apart.

REST AND SHRED THE PORK

Remove from the fire and allow the pork to rest in the cider braising juices for 30 minutes. Squeeze the softened garlic cloves into the sauce and stir through for extra depth. Taste and adjust seasoning to balance the sweetness of the apple cider with salt and acidity.

MAKE THE BURNT APPLE SAUCE

While the pork rests, place six apples directly into the hot coals and roast until charred and softened, turning often (about 15 minutes). Transfer to a blender, remove any overly blackened skin, and blend with butter and a few ladles of braising liquid until smooth. Finish with cider vinegar, honey, and a pinch of salt to taste.

SERVE

Pull the pork shoulder into thick, juicy strands and load generously into floury baps. Spoon over the burnt apple sauce and the braised apples and onions for a smoky, fire-cooked take on a BBQ pulled pork burger.