Applesauce Pulled Pork Sandwiches

My neighbor handed me a jar of her homemade applesauce one October afternoon, and I stared at it for a week before realizing it belonged nowhere near toast. I had pork shoulder thawing and a hunch that sweet and savory might actually work if I stopped overthinking it. The slow cooker did all the heavy lifting while I pretended to be productive. By dinnertime, my kitchen smelled like a farmers market in the best possible way. That sandwich changed how I thought about using fruit in savory cooking.

I made this for a group of friends who claimed they didnt like fruit in their meals, and watched them go back for seconds without a word. One of them asked if I had caramelized onions in there, and I realized the slow cooked apples had melted into something deeper and richer than I expected. Nobody guessed applesauce was involved until I told them. It became my quiet victory dish, proof that a little sweetness belongs in more places than we admit. I still think about the silence around that table, just the sound of chewing and satisfied sighs.

Ingredients

• Boneless pork shoulder or pork butt: This cut has enough fat to stay tender during the long cook, and it shreds like a dream when its done right.
• Kosher salt: Seasons deeply without the harshness of table salt, and its easier to control when you pinch it between your fingers.
• Black pepper: Adds just enough bite to balance the sweetness without competing with the other spices.
• Smoked paprika: Brings a subtle smokiness that makes people think you grilled this, even though you didnt.
• Ground cinnamon: A small amount warms the whole dish without making it taste like pie, just a whisper of spice in the background.
• Unsweetened applesauce: This is the secret weapon for moisture and flavor, and unsweetened keeps it from turning into candy.
• Apple cider: Not vinegar, the drinkable kind, it adds fruity depth and a little acidity that brightens everything.
• Brown sugar: Balances the tang and helps the sauce cling to the pork without making it sticky or cloying.
• Dijon mustard: Cuts through the sweetness with a sharp edge that keeps the dish grounded and savory.
• Apple cider vinegar: A splash of this wakes up all the other flavors and keeps the richness in check.
• Yellow onion: Sliced thin, it melts into the sauce and adds a gentle sweetness that supports the apple.
• Garlic: Minced cloves bring warmth and depth, and they soften into the liquid until theyre almost invisible.
• Sandwich buns: Soft enough to soak up the sauce but sturdy enough not to fall apart in your hands.
• Coleslaw: Optional but highly recommended, the crunch and acidity make every bite more interesting.

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. Make sure every side gets coated so the flavor reaches all the way through.

Layer the aromatics:

Scatter the sliced onion and minced garlic across the bottom of your slow cooker to create a flavorful base. The pork will sit on top and absorb everything as it cooks.

Mix the sauce:

Whisk together the applesauce, apple cider, brown sugar, Dijon mustard, and apple cider vinegar in a medium bowl until smooth. It should look creamy and smell sweet with a little tang.

Add the pork and sauce:

Set the seasoned pork on top of the onions, then pour the applesauce mixture evenly over it. Dont worry if it doesnt cover the pork completely, it will create plenty of liquid as it cooks.

Slow cook:

Cover the slow cooker and set it to low for 8 hours, resisting the urge to peek. The pork should be fork tender and falling apart when its ready.

Shred the pork:

Carefully lift the pork out onto a cutting board and shred it with two forks, discarding any large chunks of fat. The meat should pull apart easily with almost no effort.

Combine with sauce:

Skim off any excess fat floating on top of 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.

Assemble and serve:

Pile the pulled pork onto soft sandwich buns and top with coleslaw or extra applesauce if you want. Serve it warm and watch it disappear.

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The first time I reheated leftovers, I was shocked at how much better they tasted the second day. The flavors had settled into each other overnight, and the pork had soaked up even more of the applesauce and spices. I started making this on Sundays just so I could eat it for lunch all week. It became less about the sandwich itself and more about having something comforting waiting for me in the fridge. Some meals earn their place in your rotation not because theyre fancy, but because they show up when you need them.

Storing and Reheating

This pork keeps beautifully in an airtight container in the fridge for up to three days, and it actually improves as it sits. Reheat it gently on the stovetop with a splash of apple cider or water to loosen the sauce, stirring occasionally until warmed through. You can also freeze it in portions for up to two months, then thaw overnight in the fridge and reheat the same way. I like to freeze it with extra sauce so it stays moist when it comes back to life. Just avoid microwaving it on high, low and slow keeps the texture intact.

Serving Suggestions

I love piling this pork high on a soft bun with a tangle of crunchy coleslaw and a drizzle of extra applesauce or barbecue sauce. It also works beautifully over mashed potatoes, rice, or even stuffed into a baked sweet potato for a heartier meal. Pickles on the side are non negotiable for me, the brine cuts through the richness perfectly. Sometimes I skip the bun entirely and serve it with roasted vegetables and a simple green salad. The flexibility is part of why this recipe stuck around in my kitchen.

Make It Your Own

If you like heat, stir in a quarter to half teaspoon of crushed red pepper flakes when you mix the sauce, it adds a gentle warmth that plays nicely with the sweetness. For a smokier flavor, try adding a teaspoon of liquid smoke or swapping smoked paprika for regular. You can also use pork loin if you prefer leaner meat, but reduce the cooking time to about 6 hours and check for tenderness earlier. I once added a handful of fresh thyme to the slow cooker, and it brought an earthy note that surprised me in the best way.

• Try serving it on pretzel buns or slider rolls for a fun twist.
• Add a handful of raisins or chopped dried apples to the sauce for extra texture and sweetness.
• Top with crispy fried onions or pickled jalapenos for contrast.

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This sandwich taught me that some of the best meals come from trusting a hunch and letting time do the work. I hope it becomes one of those recipes you turn to when you want something satisfying without the fuss.

Frequently Asked Questions

→ Can I use a different cut of pork?

Pork shoulder or pork butt work best because they have enough fat and connective tissue to become tender during slow cooking. Leaner cuts may become dry.

→ Can I cook this faster on high heat?

Yes, you can cook on high for 4-5 hours instead of low for 8 hours. However, low and slow yields more tender, flavorful results.

→ What type of applesauce should I use?

Unsweetened applesauce is recommended to control the sweetness level. Avoid chunky varieties as smooth applesauce blends better into the sauce.

→ How do I store leftovers?

Store pulled pork in an airtight container with some cooking liquid to keep it moist. Refrigerate for up to 3 days or freeze for up to 2 months.

→ Can I make this dairy-free?

This dish is naturally dairy-free. Just ensure your sandwich buns and any optional condiments are also dairy-free if needed.

→ What can I serve alongside these sandwiches?

Classic sides include coleslaw, potato salad, baked beans, pickles, corn on the cob, or crispy potato chips for a complete meal.