Applesauce Pulled Pork Sandwiches

The smell of apples and slow-cooked pork used to wake me up every Sunday afternoon when I finally got my hands on a slow cooker. I tossed in what I had—pork shoulder, a jar of applesauce, some cider—and left for a walk. When I came back, the whole apartment smelled like a farmhouse kitchen in October. I shredded that pork with two forks, piled it on a bun, and took a bite that tasted like comfort with a hint of sweetness I never expected to love so much.

I made this for a casual backyard gathering once, and people kept coming back for seconds with this confused, happy look on their faces. They couldn't quite place the sweetness, and when I told them it was applesauce, half of them didn't believe me. One friend even asked if I'd caramelized apples for hours. Nope—just a jar from the pantry and a little patience.

Ingredients

• Boneless pork shoulder: This cut has enough fat to stay juicy through a long, slow cook, and it shreds like a dream once it's tender.
• Kosher salt: Coarse salt seasons evenly and doesn't make the pork taste overly salty the way table salt sometimes can.
• Black pepper: Freshly cracked is best, but pre-ground works fine if that's what you have on hand.
• Smoked paprika: Adds a subtle smokiness that makes the pork taste like it spent time over a fire, even though it didn't.
• Ground cinnamon: Just a hint warms up the whole dish and plays beautifully with the apples without making it taste like pie.
• Unsweetened applesauce: This is the secret ingredient that tenderizes the meat and adds gentle sweetness, so skip the sweetened kind or it'll taste like candy.
• Apple cider: Not the vinegar—the drink, the kind you get in the fall, adds fruity depth and a little acidity to balance everything out.
• Brown sugar: A small amount deepens the caramelized flavor without making the pork cloying or sticky.
• Dijon mustard: Brings tang and a slight sharpness that cuts through the richness of the pork and applesauce.
• Apple cider vinegar: Brightens the sauce and keeps the sweetness in check so the whole thing tastes balanced.
• Yellow onion: Softens into the sauce and adds a mild, savory base that supports all the other flavors.
• Garlic: Minced cloves melt into the liquid and give the pork a warm, aromatic backbone.
• Sandwich buns: Soft buns soak up the sauce without falling apart, but brioche or potato rolls are even better if you want a little extra richness.
• Coleslaw: Optional but highly recommended for crunch and a cool contrast to the warm, tender pork.

Instructions

Season the pork:

Pat the pork shoulder dry with paper towels, then rub all sides with salt, pepper, smoked paprika, and cinnamon. The drier the surface, the better the spices will stick and form a flavorful crust as it cooks.

Prepare the slow cooker base:

Scatter the sliced onion and minced garlic across the bottom of your slow cooker. This creates a flavorful bed that keeps the pork 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—it should be sweet, tangy, and just a little sharp.

Add the pork and sauce:

Nestle the seasoned pork on top of the onions, then pour the applesauce mixture evenly over the meat. Don't worry if it doesn't cover everything—it will as it cooks down and mingles.

Slow cook:

Cover the slow cooker and set it to low heat for 8 hours. Resist the urge to peek too often, as every time you lift the lid, you lose heat and add cooking time.

Shred the pork:

Once the pork is fork-tender and falling apart, carefully remove it to a cutting board and shred it with two forks. Discard any large chunks of fat that didn't render down.

Combine and serve:

Skim any excess fat from the surface of the cooking liquid, then return the shredded pork to the slow cooker and stir it into the sauce. Pile the pork onto soft buns and top with coleslaw or extra sauce if you like.

Save Pin

One rainy evening, I reheated a bowl of this pork with a little extra sauce and ate it straight with a fork, no bun, no sides. It was one of those quiet, perfect moments when food tastes better because you're alone with your thoughts and a warm bowl. Sometimes the best meals aren't fancy—they're just something slow-cooked and heartfelt on a Tuesday night.

How to Store and Reheat

Let the pork cool completely, then transfer it with some of the cooking liquid into airtight containers. It'll keep in the fridge for up to 3 days and actually tastes even better the next day when the flavors have had time to deepen. For longer storage, freeze it in portions for up to 2 months, and thaw overnight in the fridge before reheating gently on the stovetop or in the microwave with a splash of water or cider.

Serving Suggestions

This pork is wonderful piled high on soft buns with a tangle of crisp coleslaw and a drizzle of extra applesauce or your favorite barbecue sauce. Serve it alongside dill pickles, kettle chips, or a simple green salad dressed with vinegar and oil. For a heartier meal, try it over mashed potatoes, creamy polenta, or even tucked into warm flour tortillas with a squeeze of lime.

What to Do with Leftovers

Leftover pulled pork is a gift that keeps giving—you can toss it into scrambled eggs for breakfast, layer it on nachos with cheese and jalapeños, or stir it into a pot of baked beans for a smoky, sweet side dish. I've even mixed it with rice and wrapped it in lettuce leaves for a quick, light lunch. The possibilities are endless once you have a container of tender, flavorful pork waiting in the fridge.

• Reheat gently with a splash of liquid to keep it moist and prevent it from drying out.
• Use it as a topping for baked potatoes or sweet potatoes with a dollop of sour cream.
• Freeze individual portions in zip-top bags for easy weeknight dinners when you don't feel like cooking.

Save Pin

This recipe taught me that slow cooking isn't just about convenience—it's about letting time do the work and trusting that good ingredients will take care of themselves. I hope it fills your kitchen with the same warmth and makes your table feel a little more like home.

Recipe FAQs

→ Can I use a different cut of pork?

Pork shoulder or pork butt works best due to the fat content and connective tissue that breaks down during slow cooking, creating tender, juicy pulled pork. Leaner cuts may become dry.

→ Can I cook this faster on high heat?

Yes, you can cook on high for 4-5 hours instead, but low and slow yields more tender results as the connective tissue has more time to break down properly.

→ What type of applesauce should I use?

Unsweetened applesauce is recommended to control the sweetness level. Sweetened applesauce will make the dish overly sweet when combined with brown sugar.

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

Trim visible large fat pieces before cooking, and after shredding, skim the excess fat from the cooking liquid. You can also refrigerate the liquid to make fat removal easier.

→ Can I make this ahead of time?

Absolutely. The pulled pork actually tastes better the next day as flavors meld. Store in the cooking liquid to keep it moist, and reheat gently before serving.

→ What can I substitute for apple cider?

Apple juice works as a direct substitute, though it's slightly sweeter. You could also use chicken broth mixed with a tablespoon of apple cider vinegar for a less sweet option.