Applesauce Pulled Pork Sandwiches

The slow cooker was already humming when I realized I'd forgotten to buy barbecue sauce. I stood there staring at the raw pork shoulder on my counter, then spotted the jar of applesauce my neighbor had dropped off the day before. What started as improvisation turned into one of those happy accidents that gets requested every summer cookout. The sweetness of apple against smoky spices created something I never knew pulled pork needed.

I made this for a backyard birthday once, and my friend's kid, who claimed he hated pork, ate two sandwiches before anyone could stop him. His mom gave me a look that was half grateful, half annoyed. The apples do something magical—they mellow out the richness and make it approachable even for picky eaters. I've never served this without someone asking what makes it taste different, in the best way.

Ingredients

• Boneless pork shoulder or pork butt (3 lbs): This cut has enough fat to stay juicy through hours of slow cooking, and it shreds like a dream when it's done.
• Kosher salt (1 ½ tsp): Coarse salt clings to the meat better than table salt and seasons more evenly without tasting too salty.
• Black pepper (1 tsp): Freshly cracked is best, it adds a gentle heat that plays well with the sweetness.
• Smoked paprika (1 tsp): This is what gives the pork that faint campfire flavor without ever lighting a grill.
• Ground cinnamon (½ tsp): Just a hint warms up the whole dish and makes the apples feel intentional, not accidental.
• Unsweetened applesauce (1 ½ cups): The unsweetened kind lets you control the sweetness and keeps it from tipping into dessert territory.
• Apple cider (1 cup): Use the kind you drink in the fall, not vinegar, it adds body and a mellow apple backbone.
• Brown sugar (¼ cup): Just enough to caramelize the edges and balance the tang from the mustard and vinegar.
• Dijon mustard (2 tbsp): It cuts through the richness and adds a grown-up sharpness that keeps things interesting.
• Apple cider vinegar (2 tbsp): This brightens everything up and keeps the sauce from feeling too heavy.
• Yellow onion (1 medium, thinly sliced): It melts into the sauce and adds a sweet, savory base that you won't even notice but will definitely miss.
• Garlic (3 cloves, minced): Always use fresh, the jarred stuff just doesn't have the same punch when it cooks this long.
• Sandwich buns (6): Soft potato buns or brioche hold up to the saucy pork without falling apart in your hands.
• Coleslaw (1 cup, optional): The crunch and tang are the perfect contrast to all that tender, sweet pork.
• Extra applesauce or barbecue sauce (optional): Some people like to drizzle a little more on top, and I'm not here to stop them.

Instructions

Season the pork:

Pat the pork shoulder completely dry with paper towels so the spices stick. Rub the salt, pepper, smoked paprika, and cinnamon all over every side, pressing gently so it clings to the meat.

Prep the slow cooker base:

Scatter the sliced onion and minced garlic across the bottom of your slow cooker. This creates a flavorful cushion that keeps the pork from sitting directly on the heat.

Mix the sauce:

In a medium bowl, whisk the applesauce, apple cider, brown sugar, Dijon mustard, and apple cider vinegar until it's smooth and the sugar dissolves. It should smell sweet and tangy at the same time.

Combine everything:

Set the seasoned pork right on top of the onions, then pour the applesauce mixture evenly over it. Don't worry if it doesn't cover the whole roast, it will create plenty of liquid as it cooks.

Slow cook:

Cover the slow cooker and set it to low heat for 8 hours. Walk away and let it do its thing, the pork will become fall-apart tender and the kitchen will smell incredible.

Shred the pork:

Carefully lift the pork out onto a cutting board and use two forks to pull it apart into shreds. Toss any big chunks of fat you find.

Finish the sauce:

Skim off any visible fat floating on top of the cooking liquid with a spoon. Return the shredded pork to the pot and stir it into the sauce so every piece gets coated.

Assemble and serve:

Pile the saucy pulled pork onto soft sandwich buns. Add a handful of coleslaw on top if you want crunch, and drizzle with extra applesauce or barbecue sauce if that's your style.

Pinterest

One evening I reheated leftovers and piled them onto a toasted bun with a smear of spicy mustard and some pickled red onions. My husband walked in, took one bite, and declared it better than the original night. Sometimes the second act is where the magic really happens, especially when you've had time to think about what it needs.

What to Serve Alongside

This pork is rich and a little sweet, so it loves anything sharp or crunchy next to it. I usually set out a big bowl of tangy coleslaw, some dill pickle spears, and a pile of kettle-cooked potato chips. A simple green salad with a sharp vinaigrette works too, or roasted Brussels sprouts if you're feeling ambitious. The goal is contrast, something crisp and bright to cut through all that tender, saucy goodness.

Storing and Reheating

Let the pork cool completely before transferring it to an airtight container with some of the cooking liquid to keep it moist. It'll keep in the fridge for up to three days and actually gets more flavorful as it sits. For longer storage, freeze it in portions for up to two months, then thaw overnight in the fridge. Reheat gently on the stovetop or in the microwave, adding a splash of apple cider or water if it looks dry.

Ways to Mix It Up

If you want a little heat, stir in a quarter to half teaspoon of crushed red pepper flakes when you mix the sauce. I've also added a tablespoon of tomato paste for a deeper, richer flavor that leans more toward traditional barbecue. Some people like to finish it under the broiler for a few minutes to get crispy edges, and I won't lie, that's a very good idea. You can also skip the buns entirely and serve it over creamy mashed potatoes, soft polenta, or even tucked into warm flour tortillas with avocado and lime.

• Try using pork tenderloin for a leaner version, but cut the cook time in half and watch it closely.
• Swap the apple cider for pear juice if you want a more delicate sweetness.
• Add a teaspoon of fresh thyme or rosemary to the slow cooker for an herby twist.

Pinterest

This recipe taught me that some of the best meals come from trusting what you have on hand instead of running to the store. Keep a jar of applesauce around, and you'll always have a way to turn a tough cut of meat into something people remember.

Recipe FAQs

→ Can I use a different cut of pork for this dish?

Pork shoulder or pork butt works best due to its marbling and connective tissue, which breaks down during slow cooking to create tender, juicy pulled pork. Leaner cuts may become dry.

→ Can I cook this in an Instant Pot instead of a slow cooker?

Yes, you can cook the pork on high pressure for 60-70 minutes, then natural release for 15 minutes. The flavor will be similar, though the slow cooker method allows for deeper flavor development.

→ What type of apple cider should I use?

Use fresh, unsweetened apple cider (the brown, cloudy kind), not apple cider vinegar. You can find it in the refrigerated juice section or at farmers markets during fall.

→ How do I prevent the pork from being too sweet?

The Dijon mustard and apple cider vinegar provide tang to balance the sweetness. You can reduce the brown sugar to 2-3 tablespoons or add extra vinegar if you prefer a less sweet profile.

→ Can I make this ahead of time?

Absolutely. The pulled pork actually tastes better the next day as flavors meld. Store in the cooking liquid to keep it moist, then reheat gently on the stovetop or in the slow cooker.

→ What can I serve alongside these sandwiches?

Classic sides include coleslaw (on top or on the side), potato salad, baked beans, corn on the cob, sweet potato fries, or a simple garden salad. Pickles and chips are also great accompaniments.