Applesauce Pulled Pork Sandwiches

My neighbor knocked on the door one October afternoon holding a basket of apples she couldn't use. I had pork shoulder thawing and a slow cooker sitting empty on the counter. What started as a polite thank you turned into eight hours of my kitchen smelling like fall had moved in permanently. That batch of applesauce pulled pork became the kind of accident I've been recreating on purpose ever since.

I brought this to a potluck once where someone's aunt insisted pork and applesauce didn't belong together outside of a 1950s dinner table. She went back for seconds. There's something about the way the cider and cinnamon soften the richness of the pork that just works, even if it sounds strange at first. By the end of the night, three people had asked for the recipe.

Ingredients

• Boneless pork shoulder (3 lbs): This cut has enough fat to stay juicy through long cooking, and it shreds like a dream when it's done right.
• Kosher salt (1 ½ tsp): Coarse salt sticks better to the meat's surface and seasons more evenly than table salt.
• Black pepper (1 tsp): Freshly cracked makes a noticeable difference in aroma, even in a slow-cooked dish.
• Smoked paprika (1 tsp): Adds a subtle depth that plays well with the sweetness without tasting like barbecue.
• Ground cinnamon (½ tsp): Just enough to make people wonder what the secret is, not enough to taste like dessert.
• Unsweetened applesauce (1 ½ cups): The backbone of the sauce, it tenderizes and sweetens without added sugar doing all the work.
• Apple cider (1 cup): Not vinegar, the drinking kind, it brings acidity and a fruity roundness that balances the brown sugar.
• Brown sugar (¼ cup): Adds molasses notes that make the sauce taste richer and more complex.
• Dijon mustard (2 tbsp): Sharpness cuts through the sweetness and gives the sauce a grown-up edge.
• Apple cider vinegar (2 tbsp): Brightens everything and keeps the pork from tasting one-note or too rich.
• Yellow onion (1 medium, sliced): Melts into the sauce and adds savory sweetness that you taste but don't see.
• Garlic (3 cloves, minced): Mellows as it cooks and weaves through every bite.
• Sandwich buns (6): Soft enough to soak up sauce but sturdy enough not to fall apart in your hands.
• Coleslaw (1 cup, optional): Adds crunch and a cool contrast that makes each bite more interesting.
• Extra applesauce or barbecue sauce (optional): For anyone who wants more sweetness or tang on top.

Instructions

Prepare wholesome dog meals by mixing with warm water for easy serving and homemade-style feeding.

Check price on Amazon

Season the Pork:

Pat the pork shoulder completely dry with paper towels so the spices stick instead of sliding off. Rub salt, pepper, smoked paprika, and cinnamon all over, pressing gently into every surface.

Layer the Aromatics:

Scatter the sliced onion and minced garlic across the bottom of your slow cooker. They'll soften into the sauce and perfume the pork from below.

Mix the Sauce:

Whisk applesauce, apple cider, brown sugar, Dijon mustard, and apple cider vinegar in a bowl until smooth and glossy. It should smell tangy and sweet at the same time.

Add the Pork and Sauce:

Nestle the seasoned pork on top of the onions, then pour the applesauce mixture evenly over it. The pork doesn't need to be submerged, it will release moisture as it cooks.

Slow Cook:

Cover and set the slow cooker to low for 8 hours. Resist the urge to peek too often, every time you lift the lid you add 15 minutes to the cooking time.

Shred the Pork:

When the pork pulls apart easily with a fork, transfer it to a cutting board and shred it with two forks. Discard any large chunks of fat that didn't render down.

Combine with Sauce:

Skim any visible fat from the top of the cooking liquid, then return the shredded pork to the slow cooker. Stir everything together so the pork soaks up the sauce.

Serve:

Pile the pulled pork onto soft buns and top with coleslaw if you like the crunch. Serve with extra applesauce or barbecue sauce on the side for anyone who wants more.

Save to Pinterest

My kid refused pulled pork for years until I let him build his own sandwich with pickles and extra applesauce on the side. Now he requests it for his birthday dinner, which feels like a small parenting victory I didn't see coming. Food tastes better when people get to make it theirs.

What to Serve Alongside

I usually set out a bowl of dill pickle chips, a big bag of kettle-cooked potato chips, and something green like a simple salad with vinaigrette. The pickles cut the richness, the chips add salt and crunch, and the salad makes me feel like I'm not serving dinner out of a single pot. It's the kind of meal that looks casual but feels generous.

Storing and Reheating

This keeps in the fridge for up to three days in an airtight container, and the flavors actually deepen overnight. I reheat it gently on the stovetop with a splash of water or apple cider to loosen the sauce. For longer storage, freeze it in portions and thaw in the fridge the night before you need it.

Making It Your Own

If you like heat, stir in crushed red pepper flakes with the sauce or add a few dashes of hot sauce at the end. I've also swapped the cinnamon for a pinch of allspice when I want it to taste more like autumn. Sometimes I skip the buns entirely and serve it over mashed potatoes or polenta when the weather turns cold.

• Try adding a splash of bourbon to the sauce for a deeper, slightly smoky sweetness.
• Use pretzel buns instead of regular sandwich rolls for extra flavor and chew.
• Double the batch and freeze half so you have a head start on next month's dinner.

Prep ingredients, rinse produce, and dry dishes efficiently with a built-in workstation designed for streamlined cooking.

Check price on Amazon

Save to Pinterest

This is the kind of recipe that makes your house smell like you've been cooking all day, even though you really haven't. It's honest, a little sweet, and exactly the kind of dinner that turns a regular Wednesday into something worth sitting down for.

Recipe FAQs

→ Can I use pork loin instead of pork shoulder?

Pork shoulder is strongly recommended because it has more fat and connective tissue that breaks down during the long cooking time, resulting in tender, juicy pulled pork. Pork loin is leaner and may become dry.

→ How do I know when the pork is done?

The pork is ready when it easily falls apart when you insert a fork and twist. It should shred effortlessly with minimal pressure. This typically takes 8 hours on low heat in a slow cooker.

→ Can I make this in an Instant Pot instead?

Yes, you can pressure cook the seasoned pork with the sauce on high pressure for 60-75 minutes, then allow natural release for 15 minutes. Shred and mix as directed.

→ What type of apple cider should I use?

Use regular apple cider, not apple cider vinegar. Look for fresh, unfiltered apple cider in the refrigerated section or shelf-stable varieties. Avoid hard cider, which contains alcohol.

→ How can I thicken the sauce if it's too thin?

After shredding the pork, transfer the liquid to a saucepan and simmer for 10-15 minutes to reduce and concentrate the flavors. You can also mix 1 tablespoon cornstarch with 2 tablespoons water and stir into the simmering liquid.

→ Can I prepare this ahead of time?

Absolutely. The pulled pork can be made 1-3 days in advance and stored in the refrigerator with its cooking liquid. Reheat gently on the stovetop or in the microwave before serving.