Applesauce Pulled Pork Sandwiches (Printable Version)

Slow-cooked pulled pork with applesauce and apple cider, served warm on sandwich buns for a sweet and savory meal.

# The Ingredients You'll Need:

→ Pork

01 - 3 lbs boneless pork shoulder or pork butt, trimmed
02 - 1.5 teaspoons kosher salt
03 - 1 teaspoon black pepper
04 - 1 teaspoon smoked paprika
05 - 0.5 teaspoon ground cinnamon

→ Sauce

06 - 1.5 cups unsweetened applesauce
07 - 1 cup apple cider
08 - 0.25 cup brown sugar
09 - 2 tablespoons Dijon mustard
10 - 2 tablespoons apple cider vinegar
11 - 1 medium yellow onion, thinly sliced
12 - 3 cloves garlic, minced

→ To Serve

13 - 6 sandwich buns
14 - 1 cup coleslaw, optional
15 - Extra applesauce or barbecue sauce, optional

# Step-by-Step Instructions:

01 - Pat the pork shoulder dry and season all sides evenly with kosher salt, black pepper, smoked paprika, and ground cinnamon.
02 - Place the thinly sliced onion and minced garlic in the bottom of a 6-quart slow cooker to create an aromatic base.
03 - In a medium mixing bowl, whisk together unsweetened applesauce, apple cider, brown sugar, Dijon mustard, and apple cider vinegar until the mixture is smooth and well combined.
04 - Position the seasoned pork on top of the onions in the slow cooker. Pour the applesauce mixture evenly over the entire pork shoulder, ensuring thorough saturation.
05 - Cover the slow cooker and cook on low heat for 8 hours, or until the pork is exceptionally tender and shreds easily with a fork.
06 - Remove the cooked pork from the slow cooker and place on a cutting board. Using two forks, shred the meat into bite-sized pieces, discarding any large fat deposits.
07 - Skim excess fat from the cooking liquid in the slow cooker. Return the shredded pork to the slow cooker and mix thoroughly with the sauce until evenly coated.
08 - Serve the pulled pork warm on sandwich buns. Top with coleslaw and additional applesauce or barbecue sauce according to preference.

# Additional Tips::

01 -
  • The applesauce keeps the pork unbelievably moist and adds a natural sweetness that balances the savory spices without tasting like dessert.
  • It cooks itself while you go about your day, and the house smells so good that neighbors might knock on your door.
  • Leftovers reheat beautifully and taste even better the next day when the flavors have had time to settle in together.
02 -
  • Don't skip patting the pork dry before seasoning, or the spices will slide right off and you'll lose that flavorful crust.
  • Use unsweetened applesauce, not the kind with added sugar, or the sauce will taste more like candy than dinner.
  • If your slow cooker runs hot, check the pork at 7 hours to avoid it drying out.
03 -
  • Let the pork rest in the sauce for at least 10 minutes after shredding so it absorbs every bit of flavor and stays moist.
  • If you have time, sear the seasoned pork in a hot skillet before adding it to the slow cooker for an extra layer of caramelized flavor.
  • Save any leftover sauce separately and use it to baste the pork when you reheat it, or drizzle it over roasted vegetables.
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