Take Your Fall Cookout to the Next Level With These Caramel and Pulled Pork Stuffed Apples

"An apple a day keeps the doctor away," sure. But for those of us who believe that regular physicals are a good thing (and don't mind a brief conversation with their doctor as to why their cholesterol level is on the rise), there's these applewood roasted, pulled pork-stuffed apples from BBQ Tricks. Combining everything we love about fall -- succulent caramel, crisp apples in the prime of their season, and pulled pork, which is just delicious year-round -- these bad boys are easy to make and guaranteed to bring your autumn cookout to the next level. 

Applewood Roasted Pulled Pork Stuffed Apples

Total Time: 45 minutes
Yield: 3

  • 3 large red apples
  • 3 tablespoons butter
  • 1 cup prepared pulled pork
  • 1 bag unwrapped caramels, divided
  • 1 cup ketchup
  •  Âľ cup apple cider vinegar
  • 1 tablespoon onion powder
  • 2 teaspoons garlic powder
  • Âľ tablespoon chilli powder
  • 1 teaspoon chipotle chili powder
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon prepared mustard
  • 1 (6-ounce) can tomato paste
  • 1 teaspoon black pepper
  • Dash of hot sauce
  • ½ cup water
  • 1 green onion, chopped
  • Heat grill to medium.
  • Cut the tops off the apples, hollow out the core and discard the inside, leaving a thin wall and bottom of the apple intact. Place 1 square of butter and 1 caramel cube in the bottom of each apple; stuff each to the brim with the pulled pork.
  • Grill on indirect heat for approximately 30 minutes, using Applewood chips or pellets for smoke (either in a smoker box or foil pouch on the coals).
  • Prepare the caramel barbecue sauce by stirring together in a medium saucepan the ketchup, apple cider vinegar, onion powder, garlic powder, chili powder, Worcestershire sauce, mustard, tomato paste, pepper, hot sauce, water and remaining caramels. Bring to a simmer and set aside. 
  • Drizzle each apple with the sauce while still on the grill, and sprinkle with chopped green onions. Serve warm with the remaining sauce on the side. 
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