Applesauce Pulled Pork Sandwiches

The kitchen smelled like fall even though it was the middle of July. I had tossed a pork shoulder into the slow cooker that morning with a jar of applesauce I found tucked behind the pickles, not really sure what would happen. By dinnertime, the whole house had that warm, cinnamon-laced sweetness hanging in the air, and when I pulled the first bite apart with my fork, it practically melted. That accidental experiment turned into one of those recipes I now make whenever I need something foolproof and crowd-pleasing.

I brought this to a backyard gathering once, piled high on potato rolls with a tangle of crunchy coleslaw on top. My friend's dad, who claims to only eat Texas-style barbecue, went back for thirds and asked if I'd bottled the sauce. I hadn't, but I should have taken it as the compliment it was. There's something about the way the sweet and tangy sauce clings to the shredded pork that makes people forget their barbecue loyalties.

Ingredients

• Boneless pork shoulder: This cut has just enough fat to stay juicy through hours of slow cooking, and it shreds like a dream when it's done right.
• Kosher salt: Seasons the meat deeply and helps form a light crust on the surface before it all melts into tenderness.
• Black pepper: Adds a subtle heat that plays nicely with the sweetness without competing for attention.
• Smoked paprika: Gives the pork a faint smoky depth even though you're not anywhere near a grill.
• Ground cinnamon: Just a hint warms up the whole dish and makes the applesauce feel intentional instead of random.
• Unsweetened applesauce: The secret ingredient that tenderizes the pork and creates a sauce that tastes complex but comes together in seconds.
• Apple cider: Not the vinegar kind, the sweet juice that adds fruity brightness and a little acidity to balance the sugar.
• Brown sugar: Deepens the sweetness and helps the sauce cling to the meat with a slight caramelized edge.
• Dijon mustard: Cuts through the sweetness with a sharp tang and adds body to the sauce.
• Apple cider vinegar: Brings everything into focus with acidity that keeps the dish from feeling heavy.
• Yellow onion: Softens into the sauce and adds a savory backbone that supports all the sweet notes.
• Garlic: Minced and tucked under the pork, it perfumes the whole pot as it cooks down.
• Sandwich buns: Soft enough to soak up the sauce but sturdy enough to hold a generous pile of pork without falling apart.
• Coleslaw: Optional but highly recommended for crunch and a cool contrast to the warm, saucy pork.

Instructions

Season the pork:

Pat the pork shoulder completely dry with paper towels, then rub all sides with salt, pepper, smoked paprika, and cinnamon until evenly coated. This step builds flavor from the outside in.

Prep the slow cooker base:

Scatter the sliced onion and minced garlic across the bottom of your slow cooker so they soften into the sauce as everything cooks. They'll also keep the pork from sticking.

Mix the sauce:

Whisk together the applesauce, apple cider, brown sugar, Dijon mustard, and apple cider vinegar in a bowl until smooth and pourable. Taste it now and you'll understand where all the magic comes from.

Add the pork and sauce:

Nestle the seasoned pork on top of the onions, then pour the applesauce mixture over it, making sure it runs down the sides. Don't worry if it doesn't cover the meat completely, it will as it cooks.

Slow cook:

Cover with the lid and set your slow cooker to low for 8 hours, resisting the urge to peek. When it's done, the pork will be fork-tender and falling apart on its own.

Shred the pork:

Carefully remove the pork to a cutting board and use two forks to pull it into shreds, discarding any large chunks of fat. The meat should come apart with almost no effort.

Finish the sauce:

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

Serve:

Pile the warm pulled pork onto soft sandwich buns and top with coleslaw or extra applesauce if you like. Serve immediately while the pork is still steaming and the buns are just starting to soak up the sauce.

Save It

One rainy Saturday, I made a double batch of this and froze half in individual portions. Months later, when I was too tired to think about dinner, I pulled one out and reheated it in a skillet with a splash of apple cider. It tasted like I'd spent the whole day cooking, and I felt like I'd outsmarted my future self. That's the kind of recipe that earns a permanent spot in the rotation.

Storing and Reheating

Once the pork has cooled to room temperature, transfer it with plenty of sauce into airtight containers and refrigerate for up to three days. When you're ready to eat it again, reheat it gently in a covered pot on the stove or in the microwave, adding a splash of apple cider or water if it looks dry. For longer storage, freeze the pork in individual portions so you can thaw just what you need without committing to the whole batch.

Serving Suggestions

This pulled pork works on more than just sandwich buns. I've piled it onto baked potatoes, folded it into quesadillas with sharp cheddar, and even served it over creamy polenta when I wanted something a little fancier. A tangy coleslaw on top is my go-to move because the crunch and coolness balance the rich, sweet pork, but pickles, sliced jalapeños, or a drizzle of extra barbecue sauce all work beautifully too.

Making It Your Own

If you like a little heat, stir in some crushed red pepper flakes or a diced chipotle pepper in adobo when you mix the sauce. For a smokier flavor, add an extra teaspoon of smoked paprika or a few drops of liquid smoke. You can also swap the apple cider for pineapple juice if you want a more tropical vibe, though I haven't tried that version myself yet.

• Try serving it on pretzel buns for a slightly salty contrast to the sweet pork.
• Mix in a handful of chopped fresh herbs like cilantro or parsley right before serving for brightness.
• If you're feeding a crowd, set up a toppings bar with coleslaw, pickles, sliced onions, and different sauces so everyone can build their own perfect sandwich.

Save It

There's something deeply satisfying about a recipe that asks so little of you and gives back so much. This one has become my answer to busy weeks, last-minute gatherings, and days when I just want the house to smell like someone's been cooking all day.

Common Questions About Recipes

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

Yes, you can substitute pork butt, pork shoulder blade, or pork picnic shoulder. All these cuts contain enough fat and connective tissue to become tender and shred easily during slow cooking. Avoid lean cuts like pork loin, which tend to dry out.

→ What if I don't have apple cider?

You can replace apple cider with additional unsweetened applesauce or apple juice. Avoid apple cider vinegar as the sole substitute since it's more acidic. A combination of apple juice and a splash of cider vinegar also works well.

→ How do I make this spicier?

Add ¼ to ½ teaspoon of crushed red pepper flakes to the sauce before cooking, or increase the smoked paprika to 1½ teaspoons. You can also serve with spicy barbecue sauce or hot sauce on the side for individual heat adjustment.

→ Can this be made in an instant pot?

Yes, use the pressure cooker setting for 45-60 minutes on high pressure, then natural release for 10 minutes. The pork will cook faster but should still be tender and easily shredded. Adjust the liquid slightly as pressure cooking uses less liquid than slow cooking.

→ What sides pair well with these sandwiches?

Coleslaw provides a refreshing crunch that balances the sweet sauce. Pickles, potato chips, and cucumber slices add brightness. A simple green salad or roasted vegetables work for a lighter accompaniment.

→ How should I store and reheat leftovers?

Refrigerate leftovers in an airtight container for up to 3 days or freeze for up to 2 months. Reheat gently in the slow cooker on low for 1-2 hours, or in the microwave in 2-minute intervals. Add a splash of broth or apple cider if the pork seems dry.