Applesauce Pulled Pork Sandwiches (Printable version)

Slow-cooked pork shoulder with applesauce and apple cider, creating a sweet-savory filling for soft sandwich buns.

# What You’ll Need:

→ 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

# Directions:

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. Pour the applesauce mixture evenly over the pork. Cover and cook on low heat for 8 hours, or until the pork is very tender and easily shreds with a fork.
05 - Remove the pork from the slow cooker and shred with two forks, discarding any large pieces of fat.
06 - Skim excess fat from the cooking liquid, then return the shredded pork to the slow cooker and mix well with the sauce.
07 - Serve the pulled pork warm on sandwich buns. Top with coleslaw and extra applesauce or barbecue sauce, if desired.

# Expert Advice:

01 -
  • The applesauce keeps the pork impossibly tender and adds a hint of natural sweetness without being cloying.
  • It cooks entirely in the slow cooker, so you can set it in the morning and come home to dinner ready.
  • The flavors are comforting and just different enough to feel special without being fussy.
02 -
  • Trimming excess fat from the pork shoulder before cooking prevents the sauce from becoming greasy.
  • Skimming the fat from the cooking liquid after shredding makes a huge difference in the final texture.
  • If the sauce seems too thin, let the pork sit uncovered in the slow cooker on warm for 15 minutes to thicken slightly.
03 -
  • Use a 6-quart slow cooker to give the pork enough room to cook evenly and absorb the sauce.
  • Patting the pork dry before seasoning helps the spices stick and creates a better crust.
  • Let the pork rest in the sauce for at least 10 minutes after shredding so it soaks up all the flavor.
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