Applesauce Pulled Pork Sandwiches

The slow cooker was already running when I realized I'd bought applesauce instead of apple juice. I stood there holding the jar, debating a grocery store run, then thought why not just use it. That unplanned swap turned into one of the best accidents in my kitchen, giving the pork a velvety sweetness that clung to every shred. The house smelled like autumn all day, even though it was the middle of summer. Now I make it this way on purpose, and nobody believes it started as a mistake.

I brought this to a backyard cookout once, thinking it might be too different from the usual barbecue crowd pleasers. Instead, people kept coming back for seconds, asking what made it taste so good. One friend guessed bourbon, another said maple syrup. When I finally told them it was just applesauce and apple cider, they looked at me like I'd shared a magic trick. That night, three people texted me for the recipe before I even got home.

Ingredients

• Boneless pork shoulder: This cut has enough fat to stay juicy through long cooking, and it shreds like a dream once it's tender.
• Kosher salt: Seasons the meat deeply and helps form a light crust before it goes into the slow cooker.
• Black pepper: Adds a gentle bite that keeps the sweetness from taking over completely.
• Smoked paprika: Brings a subtle smokiness that makes people think you spent hours over a grill.
• Ground cinnamon: Just a hint warms up the whole dish without making it taste like dessert.
• Unsweetened applesauce: The secret ingredient that tenderizes the pork and creates a naturally sweet, smooth sauce.
• Apple cider: Not the vinegar, the actual cider, it adds fruity depth and a little acidity to balance the sugar.
• Brown sugar: Rounds out the sauce with a caramel like sweetness that clings to the meat.
• Dijon mustard: Cuts through the sweetness with a sharp tangy edge that makes everything more interesting.
• Apple cider vinegar: Brightens the whole sauce and keeps it from feeling heavy.
• Yellow onion: Softens into the sauce and adds a savory backbone to all that fruit.
• Garlic: Becomes mellow and sweet after hours in the slow cooker, blending into the background in the best way.
• Sandwich buns: Soft and sturdy enough to hold all that saucy pork without falling apart in your hands.
• Coleslaw: Optional, but the crunch and tang make every bite more exciting.

Instructions

Season the pork:

Pat the pork shoulder completely dry with paper towels, then rub the salt, pepper, smoked paprika, and cinnamon all over every side. You want the spices to stick, so don't skip the drying step.

Prep the slow cooker base:

Scatter the sliced onion and minced garlic across the bottom of your slow cooker. They'll soften into the sauce and keep 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 in a medium bowl until it's totally smooth. Taste it, it should be sweet, tangy, and a little sharp.

Add pork and sauce:

Nestle the seasoned pork right on top of the onions, then pour the applesauce mixture evenly over the top. It'll look like a lot of liquid, but it cooks down into the most incredible sauce.

Slow cook:

Cover the slow cooker and set it to low for 8 hours. Walk away, do your thing, and let time do the work.

Shred the pork:

Carefully lift the pork out onto a cutting board and use two forks to pull it apart into shreds. Toss any big chunks of fat you find.

Finish the sauce:

Skim the fat off the top of the cooking liquid with a spoon, then stir the shredded pork back into the sauce. Let it soak up all that flavor for a few minutes before serving.

Build the sandwiches:

Pile the saucy pork onto soft buns and top with coleslaw if you like. A little extra applesauce or barbecue sauce on top takes it over the edge.

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One rainy Sunday, my neighbor knocked on the door just as I was pulling this together. She ended up staying for dinner, and we ate these sandwiches on the couch with napkins piled high, laughing about how messy they were. She still brings it up every time she smells cinnamon. Sometimes the best meals are the ones you didn't plan to share.

Making It Your Own

If you like heat, a pinch of crushed red pepper flakes in the sauce adds just enough kick without overpowering the sweetness. I've also stirred in a tablespoon of hot sauce at the end when I wanted something with more edge. Some people love adding a splash of bourbon or a few drops of liquid smoke, both work beautifully if that's your style. The base recipe is forgiving enough to handle whatever direction you want to take it.

Storing and Reheating

Leftovers keep in the fridge for up to three days in an airtight container, and they actually taste better after the flavors have had time to settle. I reheat individual portions in the microwave with a splash of water to loosen the sauce, or warm everything gently on the stovetop. For longer storage, freeze the pork in freezer bags for up to two months, then thaw overnight in the fridge before reheating. It's one of those rare dishes that doesn't lose anything in the freezer.

Serving Suggestions

These sandwiches are perfect with tangy pickles on the side, or a handful of kettle cooked potato chips for crunch. I've served them with a simple green salad dressed in apple cider vinaigrette to keep the theme going, and it felt just right. For a crowd, set out bowls of coleslaw, extra sauce, and sliced jalapeños so people can build their own. The pork also works over rice, stuffed into tacos, or piled on a baked potato if you want to skip the bun altogether.

• Try it with a crisp apple slaw instead of regular coleslaw for extra crunch and sweetness.
• Serve on toasted buns to keep them from getting soggy under all that sauce.
• A cold beer or sparkling apple cider on the side makes it feel like a real event.

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This recipe has become my go to whenever I need something easy that still feels special. I hope it fills your kitchen with the same warm, sweet smell that made me fall for it in the first place.

Recipe FAQs

→ Can I use a different cut of pork?

Pork shoulder or pork butt works best due to its fat content and connective tissue, which breaks down during slow cooking to create tender, juicy meat. Leaner cuts may dry out.

→ Can I make this in an Instant Pot instead?

Yes, cook on high pressure for 60-75 minutes with natural release. The meat should be fork-tender and easily shreddable when done.

→ What type of apple cider should I use?

Use regular apple cider, not apple cider vinegar. Look for unfiltered apple cider in the refrigerated section or shelf-stable versions without added sugars.

→ How can I thicken the sauce?

After shredding the pork, simmer the cooking liquid uncovered in the slow cooker on high for 20-30 minutes to reduce and concentrate the flavors.

→ Can I prepare this ahead of time?

Absolutely. The pulled pork can be made up to 3 days in advance and stored in the refrigerator with its sauce. Reheat gently before serving.

→ What are the best bun options for serving?

Soft brioche buns, potato rolls, or Kaiser rolls work wonderfully. For a gluten-free option, use certified gluten-free sandwich buns.