Applesauce Pulled Pork Sandwiches (Print Version)

Slow-cooked pork with applesauce and apple cider creates a sweet-savory sandwich filling that's tender and flavorful.

# What You'll Need:

→ Pork

01 - 3 pounds 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

# 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 - Place the sliced yellow onion and minced garlic in the bottom of the slow cooker to create an aromatic foundation.
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 - Place the seasoned pork on top of the onions in the slow cooker. Pour the applesauce mixture evenly over the pork. Cover and cook on low heat for 8 hours until the pork is very tender and easily shreds with a fork.
05 - Remove the pork from the slow cooker and shred it using two forks, discarding any large pieces of fat or connective tissue.
06 - Skim excess fat from the cooking liquid, then return the shredded pork to the slow cooker and mix thoroughly with the sauce until evenly coated.
07 - Divide the pulled pork among the sandwich buns and top with coleslaw and additional applesauce or barbecue sauce if desired.

# Additional Tips::

01 -
  • The applesauce keeps the pork unbelievably moist without adding heaviness or extra steps.
  • It uses one pot and virtually no active cooking time, so you can ignore it all day and still look like a genius.
  • The balance between sweet apple and tangy mustard makes every bite interesting without tasting like dessert.
  • Leftovers taste even better the next day, and they freeze beautifully for future lazy dinners.
02 -
  • Dont skip patting the pork dry before seasoning, moisture on the surface prevents the spices from sticking properly.
  • If your slow cooker runs hot, check the pork at 7 hours to avoid overcooking it into mush.
  • Skimming the fat from the cooking liquid before mixing makes a huge difference in texture, it keeps the sauce silky instead of greasy.
  • Let the shredded pork sit in the sauce for at least 10 minutes before serving so it absorbs the flavor fully.
03 -
  • Use a slow cooker liner for the easiest cleanup, or spray the insert with nonstick spray before adding the onions.
  • If the sauce seems too thin after cooking, transfer it to a saucepan and simmer it for a few minutes to thicken before mixing with the pork.
  • Always taste and adjust the seasoning at the end, sometimes a pinch of salt or a splash of vinegar brings everything into focus.
  • Shred the pork while its still warm, it pulls apart much more easily than when its cold.
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