Applesauce Pulled Pork Sandwiches

My slow cooker sat unused for months until a friend brought over a jar of homemade applesauce and challenged me to cook something unexpected with it. I had a pork shoulder in the freezer and a bottle of apple cider in the fridge, so I threw caution to the wind. Eight hours later, my kitchen smelled like autumn had moved in permanently, and I had accidentally created the most tender, sweet-savory pulled pork I'd ever tasted. Now it's my go-to when I want dinner to cook itself while I pretend to be productive.

I made this for a backyard gathering once, and people kept asking if I'd smoked the pork or used some secret rub. The truth was far less impressive: I'd seasoned it in my pajamas before my morning coffee and let the slow cooker handle the rest. Someone brought homemade coleslaw, and the combination was so good that I've never served it without slaw since. That day taught me that impressive food doesn't require impressive effort, just a little patience and the right ingredients working together.

Ingredients

• Boneless pork shoulder: This cut has enough marbling to stay juicy through hours of slow cooking, and it shreds like a dream once it's tender.
• Kosher salt: Seasoning the meat generously before cooking makes all the difference, drawing out moisture initially and then helping the pork absorb all those sweet and tangy flavors.
• Black pepper: Freshly cracked if you have it, this adds a gentle heat that doesn't compete with the sweetness.
• Smoked paprika: This is the secret to that deep, almost smoky flavor without firing up a grill or smoker.
• Ground cinnamon: Just a hint warms up the whole dish and plays beautifully with the apple notes without making it taste like pie filling.
• Unsweetened applesauce: The star ingredient that tenderizes the pork and creates a naturally sweet sauce, avoid the sweetened stuff or it'll be too much.
• Apple cider: Make sure it's the real deal, not vinegar, it adds brightness and a fruity depth that complements the pork.
• Brown sugar: Balances the tang from the mustard and vinegar with a gentle molasses sweetness.
• Dijon mustard: Brings a sharp, sophisticated edge that cuts through the richness and ties everything together.
• Apple cider vinegar: A splash of acidity keeps the dish from being one-note sweet and brightens every bite.
• Yellow onion: Sliced thin, it melts into the sauce and adds a savory backbone that rounds out the apples.
• Garlic: Minced fresh, it infuses the cooking liquid with warmth and depth.
• Sandwich buns: Soft and sturdy enough to hold all that saucy pork without falling apart in your hands.
• Coleslaw: Optional but highly recommended for crunch and a cool contrast to the rich, warm pork.

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. Don't be shy, you want every surface coated so the flavors penetrate deep into the meat.

Prep the slow cooker base:

Scatter the sliced onion and minced garlic across the bottom of your slow cooker to create a fragrant bed that will flavor the pork from below. This also keeps the meat from sitting directly on the bottom and potentially sticking.

Mix the sauce:

In a medium bowl, whisk together the applesauce, apple cider, brown sugar, Dijon mustard, and apple cider vinegar until smooth and well combined. Taste it if you're curious, it should be sweet, tangy, and a little sharp.

Assemble and cook:

Nestle the seasoned pork on top of the onions, then pour the applesauce mixture evenly over the top. Cover with the lid, set to low, and let it cook for 8 hours until the pork is fall-apart tender.

Shred the pork:

Carefully transfer the pork to a cutting board and use two forks to shred it into bite-sized pieces, discarding any large chunks of fat. The meat should pull apart with almost no effort if it's done right.

Combine with sauce:

Skim off any excess fat floating on 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 meat soaks up all that flavor.

Build your sandwiches:

Pile the saucy pulled pork onto soft sandwich buns and top with coleslaw for crunch. Add extra applesauce or your favorite barbecue sauce if you want even more flavor.

Save

The first time I served these sandwiches, my neighbor wandered over following the smell and ended up staying for dinner. We sat on the porch with our overstuffed buns, coleslaw spilling onto our plates, and she told me it reminded her of county fair food but better. That's the thing about this dish, it's humble and a little messy, but it brings people together in the best way. I've made it for potlucks, lazy Sundays, and evenings when I just needed dinner to handle itself, and it's never let me down.

Choosing Your Pork

Pork shoulder and pork butt are actually the same general cut, just different names depending on where you live, and both work beautifully here. Look for a piece with good marbling, those little veins of fat, because that's what keeps the meat moist and flavorful through the long cook. If your butcher offers to trim it for you, let them, but don't worry if there's still some fat cap on top, it'll render down and add richness. I've tried leaner cuts before and regretted it, they dry out and shred into sad little threads instead of juicy, tender bites.

Making It Your Own

If you like heat, stir in some crushed red pepper flakes or a diced jalapeño with the onions for a spicy kick that cuts through the sweetness. I've also swapped the brown sugar for maple syrup when I'm feeling fancy, and it adds a lovely depth. Some people love adding a splash of bourbon or whiskey to the sauce for a grown-up twist, and honestly, it's fantastic. Play around with the toppings too, pickles, crispy fried onions, or even a slice of sharp cheddar can take these sandwiches in a whole new direction.

Storing and Reheating

Leftovers are a blessing with this recipe because the pork tastes even better after a night in the fridge when the flavors have melded together. Store the shredded pork and sauce together in an airtight container for up to three days, or freeze it in portions for up to two months. When you're ready to reheat, do it gently on the stovetop or in the microwave with a splash of apple cider or water to loosen the sauce. I've used leftover pork in tacos, over rice, and even stirred into scrambled eggs for a ridiculously good breakfast.

• Freeze in individual portions so you can thaw just what you need for a quick meal.
• Reheat slowly to keep the pork from drying out, low and slow is the motto even the second time around.
• If the sauce thickens too much in the fridge, a little extra apple cider or broth will bring it back to life.

Save

There's something deeply satisfying about a meal that requires so little from you but gives so much in return. These sandwiches have become my proof that good food doesn't have to be complicated, just thoughtful and a little bit patient.

Recipe Questions & Answers

→ Can I use pork loin instead of pork shoulder?

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

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

Yes, you can adapt this for an Instant Pot. Cook on high pressure for 60-75 minutes, then allow natural pressure release for 15 minutes. The pork should be fork-tender and ready to shred.

→ What type of applesauce works best?

Unsweetened applesauce is ideal because it allows you to control the sweetness level with brown sugar. Sweetened applesauce can be used but reduce or omit the brown sugar to avoid overly sweet results.

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

Trim excess fat from the pork shoulder before cooking, and after shredding, skim the fat from the cooking liquid. You can also refrigerate the liquid to solidify the fat for easier removal before mixing back with the meat.

→ What are good side dishes to serve with this?

Classic pairings include coleslaw (either on the sandwich or as a side), pickles, potato salad, baked beans, corn on the cob, or sweet potato fries. A crisp green salad also balances the richness nicely.

→ Can I prepare this ahead of time?

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