Applesauce Pulled Pork Sandwiches (Printer-friendly)

Slow-cooked pork with applesauce and apple cider, served on soft buns for a sweet and savory meal.

# Ingredient List:

→ Pork

01 - 3 lbs boneless pork shoulder or pork butt, trimmed
02 - 1.5 teaspoons kosher salt
03 - 1 teaspoon black pepper
04 - 1 teaspoon smoked paprika
05 - 0.5 teaspoon ground cinnamon

→ Sauce

06 - 1.5 cups unsweetened applesauce
07 - 1 cup apple cider
08 - 0.25 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 salt, pepper, smoked paprika, and cinnamon.
02 - Place the sliced onion and minced garlic in the bottom of a slow cooker.
03 - In a medium bowl, whisk together applesauce, apple cider, brown sugar, Dijon mustard, and apple cider vinegar until smooth.
04 - Place the seasoned pork on top of the onions in the slow cooker and pour the applesauce mixture evenly over the pork.
05 - Cover and cook on low heat for 8 hours, or until the pork is very tender and easily shreds with a fork.
06 - Remove the pork from the slow cooker and shred using two forks, discarding any large pieces of fat.
07 - Skim excess fat from the cooking liquid, then return the shredded pork to the slow cooker and mix well with the sauce.
08 - Serve the pulled pork warm on sandwich buns and top with coleslaw and additional applesauce or barbecue sauce as desired.

# Expert Advice:

01 -
  • The applesauce breaks down into the meat and makes every bite unexpectedly tender and lightly sweet without tasting like dessert.
  • You can start it in the morning, leave the house, and come home to a dinner that tastes like you worked all day.
  • It's one of those rare dishes that tastes better the next day, so leftovers feel like a reward instead of a chore.
02 -
  • Do not skip patting the pork dry before seasoning, because moisture prevents the spices from sticking and forming a flavorful crust.
  • If you lift the slow cooker lid during cooking, you release heat and add 15 to 20 minutes to the cooking time each time you peek.
  • Skim the fat from the sauce before mixing the pork back in, or the sandwiches will taste greasy instead of rich.
03 -
  • Sear the pork in a hot skillet for two minutes per side before adding it to the slow cooker if you want a deeper, caramelized flavor on the outside.
  • Use the leftover sauce as a base for soup by adding chicken broth, shredded carrots, and white beans for a quick weeknight meal.
  • Toast the sandwich buns in a dry skillet or under the broiler for 30 seconds to give them a slight crunch that holds up better against the juicy pork.
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