Save to Pinterest My slow cooker was running on a Sunday morning when my neighbor knocked to borrow sugar, and the smell of cinnamon and pork drifting through the door made her pause mid-sentence. She asked what I was making, and I told her it was pork with applesauce, which sounded odd until I explained the magic happening inside that ceramic pot. By dinnertime, she was back with her own buns, hoping for a taste. That batch taught me that this recipe doesn't just feed people, it pulls them in from across the hallway.
I made this for a backyard gathering in late September when the air had just started to cool and everyone wanted something hearty. I piled the pork high on potato buns and set out coleslaw and pickles, and people went quiet for the first few bites. One friend, who normally talks through every meal, just nodded and reached for seconds. That night, the sandwiches disappeared faster than I expected, and I learned to always double the batch when guests are involved.
Ingredients
- Boneless pork shoulder: This cut has enough fat to stay moist through hours of slow cooking, and it shreds beautifully without drying out.
- Kosher salt: Coarse salt clings to the meat better than table salt and seasons more evenly across the surface.
- Black pepper: Freshly cracked pepper adds a gentle bite that balances the sweetness from the applesauce and cider.
- Smoked paprika: This brings a subtle smokiness that mimics outdoor grilling even though you're cooking indoors.
- Ground cinnamon: Just a touch warms the flavor without making it taste like a pastry, and it blends into the sauce as it cooks.
- Unsweetened applesauce: The unsweetened version lets you control the sugar level and adds natural fruit pectin that thickens the sauce.
- Apple cider: Use the kind from the refrigerated section, not vinegar, because it adds gentle sweetness and acidity that tenderizes the pork.
- Brown sugar: This deepens the caramel notes and helps the sauce cling to the meat when you toss it all together.
- Dijon mustard: The tanginess cuts through the richness and adds a grown up sharpness that keeps the dish from being too sweet.
- Apple cider vinegar: A small splash brightens everything and keeps the flavors lively instead of flat.
- Yellow onion: Sliced thin, it melts into the sauce and adds a mild savory base that supports the fruit flavors.
- Garlic: Minced garlic releases slowly into the liquid and seasons the pork from the inside out.
- Sandwich buns: Soft potato buns or brioche hold up to the juicy pork without falling apart in your hands.
- Coleslaw: The crunch and acidity from slaw balance the tender, rich pork and add texture to every bite.
Instructions
- Season the pork:
- Pat the pork shoulder completely dry with paper towels so the spices stick, then rub salt, pepper, smoked paprika, and cinnamon all over every surface. Let it sit for a moment while you prep the slow cooker.
- Layer the aromatics:
- Scatter the sliced onion and minced garlic across the bottom of the slow cooker to create a flavorful cushion that keeps the pork from sticking. The onions will soften and sweeten as they cook beneath the meat.
- Mix the sauce:
- Whisk together applesauce, apple cider, brown sugar, Dijon mustard, and apple cider vinegar in a medium bowl until the sugar dissolves and everything looks smooth. This sweet tangy liquid will become the soul of the dish.
- Add the pork and sauce:
- Nestle the seasoned pork on top of the onions, then pour the applesauce mixture over it, making sure some runs down the sides. The liquid will look thin now, but it will thicken as the pork releases its juices.
- Slow cook:
- Cover the slow cooker and set it to low heat for 8 hours, resisting the urge to lift the lid and peek. The pork is ready when it falls apart at the gentlest touch of a fork.
- Shred the pork:
- Transfer the pork to a cutting board and use two forks to pull it into shreds, discarding any large fatty bits. The meat should tear easily and look tender and slightly glossy.
- Finish the sauce:
- Skim any visible fat from the surface of the cooking liquid with a spoon, then return the shredded pork to the pot and stir until every piece is coated. Let it sit in the sauce for a few minutes to soak up the flavor.
- Assemble and serve:
- Pile the saucy pork onto soft sandwich buns and top with coleslaw if you like crunch and brightness. Serve with extra applesauce or barbecue sauce on the side for anyone who wants more sweetness or tang.
Save to Pinterest The first time I served these sandwiches, my brother in law, who usually avoids anything with fruit in savory dishes, ate three in one sitting. He said the applesauce didn't taste like apples, it just tasted right, and he asked me to make them again for his birthday. That moment reminded me that good food doesn't have to make sense on paper, it just has to taste like home when you bite into it.
Choosing Your Pork
Pork shoulder and pork butt are the same cut with different names depending on where you shop, and both have enough marbling to stay juicy through long cooking. Avoid lean cuts like pork loin because they dry out and turn stringy in the slow cooker. If your butcher offers bone in shoulder, you can use it, but boneless is easier to shred and fits better in most slow cookers. Look for a piece with a good layer of fat on one side, because that fat will render down and keep the meat moist.
Adjusting Sweetness and Spice
If your family prefers less sweetness, cut the brown sugar in half or leave it out entirely and let the applesauce carry the fruit flavor. For more heat, stir in crushed red pepper flakes or a diced jalapeño with the onions at the start. I once added a tablespoon of hot sauce to the finished pork, and it gave the sandwiches a vinegary kick that balanced the sweetness perfectly. Taste the sauce before serving and adjust with more mustard for tang, more vinegar for brightness, or a pinch of salt if it tastes flat.
Storing and Reheating
Leftover pulled pork keeps in an airtight container in the fridge for up to three days and tastes even better after the flavors have melded overnight. Reheat it gently on the stove over low heat with a splash of water or apple cider to loosen the sauce, stirring occasionally so it doesn't stick. For longer storage, freeze the pork in portion sized bags for up to two months, then thaw in the fridge and reheat the same way.
- Label your freezer bags with the date so you remember when you made it.
- Freeze the pork without the buns and coleslaw, which don't freeze well and get soggy.
- Reheat only what you plan to eat that day, because the texture suffers if you reheat it more than once.
Save to Pinterest These sandwiches have become my answer to busy weeks and last minute dinner guests, because they ask so little and give so much. Serve them with confidence, and watch people come back for more.
Recipe FAQs
- → Can I use a different cut of pork?
Pork shoulder or pork butt works best for this dish due to their fat content and connective tissue, which break down during slow cooking to create tender, juicy meat. Leaner cuts may dry out.
- → 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 release for 15 minutes. The texture will be similar but cooking time is significantly reduced.
- → Why does this use applesauce instead of barbecue sauce?
Applesauce adds natural sweetness and helps tenderize the meat while keeping it moist. Combined with apple cider, it creates a unique flavor profile that complements pork beautifully with less sugar than traditional barbecue sauce.
- → How do I prevent the pork from being too fatty?
Trim excess fat before cooking, and after shredding the meat, skim the fat from the cooking liquid. You can also refrigerate the sauce briefly to let fat solidify on top for easy removal.
- → What sides pair well with these sandwiches?
Classic coleslaw, potato salad, baked beans, corn on the cob, or crispy French fries all complement the sweet and savory flavors. A simple green salad also provides a fresh contrast.
- → Can I make this ahead of time?
Absolutely. The pulled pork actually tastes better the next day as flavors meld. Store in the refrigerator for up to 3 days or freeze portions for up to 2 months. Reheat gently with a bit of liquid to maintain moisture.