Applesauce Pulled Pork Sandwiches

The smell hit me before I even opened the door—sweet apples and slow-cooked pork mingling in a way that made my stomach growl instantly. My neighbor had been testing this recipe all afternoon, and when she handed me a sandwich over the fence, still warm and piled high with tender meat, I knew I had to learn it. The combination sounded odd at first, applesauce in pulled pork, but one bite erased every doubt. It was comfort food with a gentle sweetness that felt like autumn wrapped in a bun.

I made this for a backyard gathering last fall, and people kept coming back for seconds before I even announced the food was ready. The pork had been bubbling away since morning, filling the house with that irresistible aroma. When I lifted the lid to shred it, the meat practically fell apart on its own. My brother-in-law, who claims he hates anything sweet with meat, ate three sandwiches and asked for the recipe before he left.

Ingredients

• Boneless pork shoulder or pork butt: This cut has enough fat to stay juicy through hours of slow cooking, and it shreds beautifully without drying out.
• Kosher salt: Seasons the meat deeply and helps draw out moisture for better browning and flavor development.
• Black pepper: Adds a subtle heat that complements the sweetness without overpowering it.
• Smoked paprika: Brings a gentle smokiness that mimics outdoor grilling even though youre cooking indoors.
• Ground cinnamon: Just a hint warms up the spice blend and ties beautifully into the apple flavors.
• Unsweetened applesauce: The secret ingredient that tenderizes the pork and adds natural sweetness without being cloying.
• Apple cider: Use the kind from the refrigerated section, not vinegar, for a fruity depth that infuses every bite.
• Brown sugar: Balances the tanginess and caramelizes slightly during the long cook, adding richness.
• Dijon mustard: Cuts through the sweetness with a sharp, tangy edge that keeps things interesting.
• Apple cider vinegar: Brightens the sauce and helps break down the pork fibers for that fall-apart texture.
• Yellow onion: Softens into the sauce and adds a savory base that grounds all the sweet and tangy notes.
• Garlic: Mellows as it cooks and adds an aromatic backbone to the dish.
• Sandwich buns: Soft buns soak up the sauce perfectly, but brioche or potato rolls take it to the next level.
• Coleslaw: The crunch and acidity cut through the richness and add textural contrast in every bite.

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. The drier the surface, the better the spices will stick and form a flavorful crust.

Prep 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 hot surface.

Mix the Sauce:

Whisk together the applesauce, apple cider, brown sugar, Dijon mustard, and apple cider vinegar until smooth and no lumps remain. Taste it now and adjust sweetness or tang if you like.

Combine and Cook:

Nestle the seasoned pork on top of the onions, then pour the sauce evenly over everything. Cover with the lid and set to low heat for 8 hours, resisting the urge to peek too often.

Shred the Pork:

When the pork is fork-tender and falling apart, transfer it to a cutting board and shred it with two forks, discarding any large fatty chunks. The meat should pull apart with almost no effort.

Finish the Sauce:

Skim the fat from the top of the cooking liquid using a spoon or fat separator, then return the shredded pork to the pot and stir it into the sauce. Let it sit for a few minutes to soak up all those flavors.

Assemble and Serve:

Pile the saucy pulled pork onto soft sandwich buns and top with coleslaw if using. Drizzle with extra applesauce or barbecue sauce for an added punch of flavor.

Save

There was a rainy Sunday when I had nothing planned and this pork bubbling away made the whole house feel cozy and alive. I curled up with a book while the slow cooker worked its magic, and by dinner time, I had a meal that tasted like I had been working all day. My partner walked in, took one sniff, and declared it the best thing I had made all month.

Serving Suggestions

This pulled pork shines on a soft bun, but I have also piled it over baked potatoes, stirred it into mac and cheese, and even tucked it into quesadillas with sharp cheddar. The sweetness pairs beautifully with tangy pickles, crunchy potato chips, or a simple arugula salad dressed with lemon. If you are feeding a crowd, set up a topping bar with coleslaw, sliced jalapeños, pickled red onions, and different sauces so everyone can build their perfect sandwich.

Storage and Reheating

Store the pulled pork in an airtight container with plenty of sauce to keep it moist, and it will last up to three days in the fridge. Reheat gently on the stovetop or in the microwave, adding a splash of apple cider or water if it looks dry. For longer storage, freeze it in portions with sauce for up to two months, then thaw overnight in the fridge before reheating. I have found that freezing in individual servings makes weeknight dinners almost effortless.

Customization Ideas

If you like heat, stir in crushed red pepper flakes or a diced chipotle in adobo when you mix the sauce. For a deeper smoky flavor, add a teaspoon of liquid smoke or swap smoked paprika for regular and add a pinch of cayenne. You can also play with the sweetness by using maple syrup instead of brown sugar, or add a tablespoon of tomato paste for a richer, more barbecue-like sauce.

• Try serving it over creamy polenta or grits for a Southern-inspired twist.
• Mix in a handful of raisins or chopped dried apricots during the last hour of cooking for extra bursts of sweetness.
• Use gluten-free buns or lettuce wraps to keep it celiac-friendly.

Save

This recipe has become my go-to when I want something impressive without the stress, and it never fails to make people smile. I hope it fills your kitchen with the same warmth and your table with happy, satisfied faces.

Recipe FAQs

→ 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 meat. Pork loin is leaner and may become dry with extended cooking.

→ Can I cook this in an Instant Pot instead?

Yes, you can use an Instant Pot. Cook on high pressure for 60-75 minutes, then allow natural pressure release for 15 minutes. The pork should shred easily when done.

→ What type of apple cider should I use?

Use regular apple cider (the non-alcoholic kind), not apple cider vinegar. Look for it in the juice aisle or refrigerated section of your grocery store.

→ How can I make this ahead of time?

The pulled pork can be made 1-2 days in advance. Store the shredded pork with sauce in an airtight container in the refrigerator, then reheat gently on the stovetop or in the slow cooker before serving.

→ Can I freeze the leftovers?

Absolutely. Store cooled pulled pork with sauce in freezer-safe containers or bags for up to 2 months. Thaw overnight in the refrigerator and reheat gently before serving.

→ What can I serve alongside these sandwiches?

Classic sides include coleslaw, potato salad, corn on the cob, baked beans, sweet potato fries, or a simple green salad. Pickles and chips also make great accompaniments.