Applesauce Pulled Pork Sandwiches (Printable Version)

Slow-cooked pork with applesauce and apple cider creates a sweet-savory sandwich filling that's incredibly tender.

# 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 kosher salt, black pepper, smoked paprika, and ground cinnamon.
02 - Place the sliced yellow onion and minced garlic in the bottom of the slow cooker to create an aromatic base.
03 - In a medium mixing bowl, whisk together unsweetened applesauce, apple cider, brown sugar, Dijon mustard, and apple cider vinegar until the mixture reaches a smooth consistency.
04 - Position the seasoned pork on top of the onions in the slow cooker and pour the prepared applesauce mixture evenly over the pork.
05 - Cover the slow cooker and cook on low heat for 8 hours until the pork is extremely tender and shreds effortlessly with a fork.
06 - Remove the pork from the slow cooker and shred using two forks, discarding any large pieces of fat as you work.
07 - Skim excess fat from the cooking liquid in the slow cooker, then return the shredded pork and mix thoroughly until well coated with the sauce.
08 - Serve the warm pulled pork on sandwich buns and top with coleslaw and additional applesauce or barbecue sauce if desired.

# Expert Advice:

01 -
  • The applesauce keeps the pork incredibly moist without adding heaviness or extra oil.
  • It fills your house with the kind of smell that makes everyone wander into the kitchen asking when dinner is ready.
  • You can start it in the morning and forget about it until you're ready to eat.
  • The sweet and savory balance makes it feel special without any fancy techniques or ingredients.
02 -
  • Don't skip patting the pork dry before seasoning, moisture on the surface prevents the spices from sticking and developing flavor.
  • If your slow cooker runs hot, check the pork after 7 hours to avoid overcooking it into mush.
  • Skimming the fat from the sauce after cooking makes a huge difference in texture and keeps it from feeling greasy.
03 -
  • Let the pork rest in the sauce for 10 minutes after shredding so it soaks up even more flavor.
  • Use a slotted spoon to serve the pork if you don't want the buns getting too soggy from extra liquid.
  • Toast the buns lightly before piling on the pork, it adds texture and keeps them from falling apart.
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