Applesauce Pulled Pork Sandwiches (Printable Version)

Slow-cooked pork with applesauce and apple cider on soft buns for sweet and savory perfection.

# What You'll Need:

→ Pork

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

→ Sauce

06 - 1.5 cups unsweetened applesauce
07 - 1 cup apple cider
08 - 0.25 cup brown sugar
09 - 2 tbsp Dijon mustard
10 - 2 tbsp 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 - Additional applesauce or barbecue sauce (optional)

# How To Make It:

01 - Pat the pork shoulder dry and season all sides evenly with kosher salt, black pepper, smoked paprika, and ground cinnamon.
02 - Layer the sliced yellow onion and minced garlic in the bottom of a 6-quart slow cooker.
03 - In a medium mixing bowl, whisk together unsweetened applesauce, apple cider, brown sugar, Dijon mustard, and apple cider vinegar until smooth and well combined.
04 - Place the seasoned pork on top of the onion and garlic base in the slow cooker. Pour the applesauce mixture evenly over the pork.
05 - Cover and cook on low heat for 8 hours, or until the pork is very tender and shreds easily with a fork.
06 - Remove the pork from the slow cooker and shred using two forks, discarding any large fat pieces.
07 - Skim excess fat from the cooking liquid, then return the shredded pork to the slow cooker and mix thoroughly with the sauce.
08 - Serve the pulled pork warm on sandwich buns. Top with coleslaw and additional applesauce or barbecue sauce as desired.

# Expert Advice:

01 -
  • The slow cooker does all the work while you go about your day, and you come home to a house that smells like a cozy apple orchard.
  • Applesauce keeps the pork ridiculously moist and adds a subtle sweetness that balances the savory spices without tasting like dessert.
  • It's one of those recipes that tastes like you fussed for hours, but really you just dumped things in a pot and walked away.
  • Leftovers reheat beautifully and somehow taste even better the next day when the flavors have had time to mingle.
02 -
  • Don't skip patting the pork dry before seasoning, moisture on the surface prevents the spices from sticking and forming that flavorful crust.
  • Resist the urge to open the slow cooker lid during cooking, every peek releases heat and adds about 20 minutes to your cooking time.
  • If your pork isn't shredding easily after 8 hours, give it another 30 minutes to an hour, different cuts and sizes vary.
  • Skimming the fat from the sauce before mixing the pork back in makes a huge difference in texture and keeps it from feeling greasy.
03 -
  • Line your slow cooker with a liner bag for the easiest cleanup of your life, or at least give it a quick spray with cooking oil before you start.
  • If you want a thicker sauce, transfer some of the cooking liquid to a small pot and simmer it on the stove until it reduces, then pour it back over the shredded pork.
  • Toast your sandwich buns lightly in a skillet or under the broiler before piling on the pork, it keeps them from getting soggy and adds a nice texture contrast.
  • Double the recipe if you're feeding a crowd or want leftovers, this scales up beautifully and the slow cooker doesn't mind the extra work.
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