Applesauce Pulled Pork Sandwiches (Printable)

Tender pulled pork infused with applesauce and apple cider, served on soft buns for a sweet and savory twist.

# What You'll Need:

→ Pork

01 - 3 lbs boneless pork shoulder or pork butt, trimmed
02 - 1½ teaspoons kosher salt
03 - 1 teaspoon black pepper
04 - 1 teaspoon smoked paprika
05 - ½ teaspoon ground cinnamon

→ Sauce

06 - 1½ cups unsweetened applesauce
07 - 1 cup apple cider
08 - ¼ 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 Steps:

01 - Pat the pork shoulder dry and season all sides evenly with kosher salt, black pepper, smoked paprika, and ground cinnamon.
02 - Place the thinly sliced 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 the mixture is smooth and well combined.
04 - Place the seasoned pork on top of the onion and garlic layer in the slow cooker. Pour the applesauce mixture evenly over the pork.
05 - Cover the slow cooker and cook on low heat for 8 hours, or until the pork is very tender and easily shreds with a fork.
06 - Remove the cooked pork from the slow cooker and shred using two forks until completely pulled apart, discarding any large pieces of fat or gristle.
07 - Skim excess fat from the cooking liquid in the slow cooker. Return the shredded pork to the slow cooker and mix thoroughly with the sauce until evenly coated.
08 - Serve the warm pulled pork on sandwich buns. Top with coleslaw and additional applesauce or barbecue sauce if desired.

# Expert Advice:

01 -
  • The slow cooker does all the work while you go about your day, no babysitting required.
  • Applesauce keeps the pork incredibly moist and adds a natural sweetness that balances the savory spices.
  • Leftovers taste even better the next day, making weeknight dinners a breeze.
  • It feeds a crowd without breaking the bank or requiring fancy ingredients.
02 -
  • Do not skip patting the pork dry before seasoning, or the spices will slide right off and you will lose that flavorful crust.
  • Resist lifting the slow cooker lid during cooking, every peek adds 15 to 20 minutes to the total time.
  • Skim the fat after cooking or your sauce will taste greasy instead of silky and rich.
  • Let the shredded pork sit in the sauce for at least 5 minutes before serving so it absorbs maximum flavor.
03 -
  • Sear the pork in a hot skillet for 2 to 3 minutes per side before adding it to the slow cooker if you want a deeper, caramelized flavor.
  • Use a fat separator to quickly remove grease from the cooking liquid, it makes the sauce silky instead of oily.
  • Double the recipe and freeze half, future you will be so grateful when dinner is already done.
  • Taste the sauce before serving and adjust with a pinch of salt, a splash of vinegar, or a spoonful of brown sugar to balance the flavors perfectly.
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