Applesauce Pulled Pork Sandwiches

My friend showed up one Sunday with a jar of homemade applesauce and a wild idea. She wanted to throw it into a slow cooker with pork shoulder, and I thought she was out of her mind. But by evening, my kitchen smelled like fall had moved in permanently, and the pork fell apart so easily I barely needed a fork. Ive been making these sandwiches ever since, and every time someone asks for the recipe, I tell them the same thing: trust the applesauce.

I made this for a backyard gathering once, and people kept going back for seconds even though there were three other mains on the table. One guest admitted she doesnt usually like pulled pork because it can be dry, but she ate two sandwiches and asked if I had extra sauce to take home. That was the moment I realized this wasnt just another slow cooker recipe, it was the one Id be making over and over.

Ingredients

• Boneless pork shoulder or pork butt: This cut has enough fat to stay tender during the long cook, and it shreds beautifully without turning mushy.
• Kosher salt: I use kosher because the larger grains distribute more evenly and dont make the meat taste overly salty.
• Black pepper: Freshly ground is best, it adds a sharp bite that cuts through the sweetness.
• Smoked paprika: This is what gives the pork that faint smokiness, even though youre not using a grill.
• Ground cinnamon: Just a hint warms up the flavor without making it taste like a spice cake.
• Unsweetened applesauce: The star ingredient, it tenderizes the pork and adds natural sweetness without any added sugar.
• Apple cider: Not vinegar, actual cider, it brings fruity depth and a little acidity to balance the richness.
• Brown sugar: A touch of molasses flavor that plays perfectly with the apples.
• Dijon mustard: Adds tang and a subtle sharpness that keeps the sauce from being one dimensional.
• Apple cider vinegar: Brightens everything up and cuts through the fat.
• Yellow onion: It melts into the sauce and adds a savory backbone.
• Garlic: Because garlic makes everything better, and it mellows out beautifully over eight hours.
• Sandwich buns: Soft, slightly sweet buns hold up to the juicy pork without falling apart.
• Coleslaw: Optional, but the crunch and acidity are the perfect contrast to the tender meat.

Instructions

Season the Pork:

Pat the pork shoulder completely dry with paper towels, then rub it all over with salt, pepper, smoked paprika, and cinnamon. Make sure every side gets coated so the flavor goes deep.

Layer the Aromatics:

Scatter the sliced onion and minced garlic across the bottom of your slow cooker. Theyll soften and sweeten as they cook, creating a flavorful base for the pork.

Mix the Sauce:

In a medium bowl, whisk together the applesauce, apple cider, brown sugar, Dijon mustard, and apple cider vinegar until its smooth and well blended. The sauce should smell sweet and tangy at the same time.

Add the Pork and Sauce:

Set the seasoned pork on top of the onions, then pour the applesauce mixture evenly over it. Dont worry if it doesnt cover the pork completely, it will release moisture as it cooks.

Slow Cook:

Cover the slow cooker and set it to low for 8 hours. The pork should be so tender it practically falls apart when you touch it with a fork.

Shred the Pork:

Carefully lift the pork out onto a cutting board and use two forks to shred it into bite sized pieces. Discard any big chunks of fat you find along the way.

Combine with Sauce:

Skim off any excess fat floating on top of the cooking liquid, then return the shredded pork to the slow cooker and stir it into the sauce. Let it sit for a few minutes so the pork soaks up all that flavor.

Serve:

Pile the pulled pork onto soft sandwich buns and top with coleslaw, extra applesauce, or your favorite barbecue sauce. Serve it warm and watch it disappear.

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One evening I served this to my brother, who usually drowns everything in hot sauce. He took one bite, paused, and then ate the whole sandwich without reaching for the bottle once. When I asked why, he just shrugged and said it didnt need anything else. That might be the highest compliment Ive ever gotten in the kitchen.

What to Serve Alongside

I like to keep the sides simple so the pork stays the star. A tangy coleslaw with a vinegar based dressing is my go to, it adds crunch and cuts through the richness without competing for attention. Crispy potato chips, dill pickles, or a light green salad with a lemon vinaigrette all work beautifully. If you want something warm, roasted sweet potato wedges or baked beans with a hint of maple are perfect matches.

Storing and Reheating

Leftovers keep really well, which is a relief because this recipe makes a generous amount. Store the shredded pork in an airtight container in the fridge for up to three days, or freeze it in portions for up to two months. When reheating, add a splash of apple cider or water to keep it moist, and warm it gently on the stovetop or in the microwave. The flavor actually deepens after a day or two, so dont be surprised if the leftovers taste even better.

Small Tweaks That Make a Difference

If you like a little heat, stir in a quarter to half teaspoon of crushed red pepper flakes when you mix the sauce. For a richer, more caramelized flavor, sear the pork in a hot skillet for a few minutes on each side before adding it to the slow cooker. You can also swap the sandwich buns for slider rolls if youre serving a crowd, or skip the bread entirely and serve the pork over mashed potatoes or rice.

• Try adding a bay leaf to the slow cooker for a subtle herbal note.
• If you dont have apple cider, unsweetened apple juice works in a pinch.
• Taste the sauce before serving and adjust with a pinch of salt or a splash more vinegar if needed.

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This is the kind of recipe that makes you look like you spent all day in the kitchen, even though the slow cooker did most of the work. Serve it with confidence, and dont be surprised when people start asking you to make it again.

Recipe FAQs

→ Can I use pork loin instead of pork shoulder?

Pork shoulder is recommended because it has more fat and connective tissue that breaks down during slow cooking, resulting in tender, juicy pulled pork. Pork loin is leaner and may become dry with extended cooking.

→ Can I cook this in an Instant Pot instead?

Yes, you can pressure cook the seasoned pork with the sauce on high pressure for 60-75 minutes, followed by a natural release. Shred and mix with the cooking liquid as directed.

→ What type of apple cider should I use?

Use fresh, unfiltered apple cider, not apple cider vinegar. Look for it in the refrigerated juice section. Avoid hard cider, which contains alcohol.

→ How do I make this spicier?

Add crushed red pepper flakes to the sauce mixture, start with a quarter teaspoon and adjust to taste. You can also incorporate cayenne pepper into the spice rub or serve with hot sauce.

→ Can I prepare this ahead of time?

Absolutely. The pulled pork actually tastes better the next day as the flavors meld. Store the shredded pork in its sauce in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months.

→ What can I serve alongside these sandwiches?

Classic sides include coleslaw, potato salad, baked beans, corn on the cob, pickles, or crispy potato chips. A simple green salad also complements the richness of the pork.