Applesauce Pulled Pork Sandwiches

The smell of apples and pork filled my kitchen on a Sunday afternoon when I threw together what I thought would be an ordinary slow cooker meal. I had leftover applesauce from a baking project and a hunch that it might tenderize the pork shoulder sitting in my fridge. Eight hours later, the house smelled like a farmhouse in autumn, and the pork pulled apart like butter. That hunch turned into one of my most-requested recipes.

I made this for a backyard gathering where half the guests were skeptical about fruit in their pork. By the time seconds were served, the applesauce skeptics were the ones scraping the slow cooker clean. One friend admitted she'd never thought of apples as anything but a side note, but here they became the quiet star. That night taught me that the best meals often come from unlikely combinations that just work.

Ingredients

• Boneless pork shoulder: This cut has enough marbling to stay juicy through long cooking, and it shreds beautifully without drying out or falling apart into mush.
• Kosher salt: I use kosher because the larger crystals distribute more evenly and let you control seasoning better than fine table salt.
• Black pepper: Freshly cracked pepper adds a gentle heat that wakes up the sweetness of the apples without overpowering the dish.
• Smoked paprika: This gives a hint of campfire without actual smoke, adding depth and a rusty-red color that makes the pork look as good as it tastes.
• Ground cinnamon: Just a touch warms the whole dish and bridges the gap between savory pork and sweet apple.
• Unsweetened applesauce: The unsweetened version lets you control the sugar level and keeps the sauce from becoming cloying or candy-like.
• Apple cider: Use the kind from the refrigerated section, not vinegar, it adds fruity acidity and a little natural sugar that caramelizes into the sauce.
• Brown sugar: This deepens the molasses notes and helps the sauce cling to the pork with a glossy finish.
• Dijon mustard: The sharpness cuts through the richness and adds a tangy backbone that keeps everything balanced.
• Apple cider vinegar: A splash brightens the whole pot and keeps the sweetness in check so the flavors stay lively.
• Yellow onion: Sliced thin, it melts into the sauce and adds a sweet, savory base that supports everything else.
• Garlic: Minced cloves release their oils slowly in the cooker and infuse the pork with warmth and aroma.
• Sandwich buns: Soft buns soak up the sauce without falling apart, and they provide a pillowy contrast to the tender pork.
• Coleslaw: Optional, but the crunch and acidity make every bite more interesting and keep the sandwich from feeling one-note.

Instructions

Season the pork:

Pat the pork shoulder completely dry with paper towels so the spices stick, then rub all sides generously with salt, pepper, smoked paprika, and cinnamon. The drier the surface, the better the crust of flavor you will build.

Prepare the slow cooker base:

Scatter the sliced onion and minced garlic across the bottom of your slow cooker to create a fragrant bed that will flavor the pork from below. This also keeps the meat from sitting directly on the hot surface and potentially sticking.

Mix the sauce:

In a medium bowl, whisk together the applesauce, apple cider, brown sugar, Dijon mustard, and apple cider vinegar until smooth and no lumps of sugar remain. Taste it, it should be sweet, tangy, and just a little sharp.

Add pork and sauce:

Nestle the seasoned pork on top of the onions, then pour the applesauce mixture evenly over the top, making sure some runs down the sides. You want the pork partially submerged but not swimming.

Slow cook:

Cover with the lid and cook on low for 8 hours, resisting the urge to peek too often since every lift of the lid adds time. The pork is ready when it pulls apart easily with a fork and the edges look caramelized.

Shred the pork:

Carefully transfer the pork to a cutting board and use two forks to pull it into shreds, discarding any large chunks of fat. The meat should fall apart with almost no effort.

Combine and serve:

Skim any visible fat from the top of the cooking liquid, then return the shredded pork to the pot and stir it into the sauce until every strand is coated. Pile it onto soft buns and top with coleslaw or extra sauce if you like.

Save

The first time I reheated leftovers, I was shocked that they tasted even better the next day. The flavors had deepened overnight, and the pork soaked up more of the sweet, tangy sauce. Now I make this on purpose a day ahead when I'm hosting, knowing it will only get better. It's become my secret weapon for stress-free entertaining.

Storing and Reheating

Let the pulled pork cool to room temperature, then transfer it with plenty of sauce into airtight containers. It keeps in the fridge for up to 3 days and tastes even more flavorful as it sits. For longer storage, freeze it in portions for up to 2 months, and thaw overnight in the fridge before reheating gently on the stove or in the microwave. Always add a splash of water or extra applesauce when reheating to keep it from drying out.

Serving Suggestions

Pile the pulled pork high on soft buns and top with crunchy coleslaw for texture contrast. Serve it alongside crispy potato chips, dill pickles, or a simple green salad to balance the richness. I've also served it over rice or stuffed into baked sweet potatoes when I want to skip the bread. The leftovers make incredible quesadillas, tacos, or even a topping for loaded fries.

Making It Your Own

If you like heat, stir in crushed red pepper flakes or a dash of hot sauce into the applesauce mixture before cooking. Swap the Dijon for whole grain mustard if you want more texture and a slightly milder tang. You can also add a cinnamon stick or a few whole cloves to the slow cooker for a warmer, spiced flavor that feels more festive.

• Try toasting the buns with a little butter before assembling for extra flavor and a sturdier base that won't get soggy.
• Use a mix of red and green apples in homemade applesauce if you're feeling ambitious, the tartness adds another layer.
• Leftovers freeze beautifully in individual portions, so you can pull out just what you need for a quick weeknight dinner.

Save

This recipe turned a regular Sunday into something my family asks for by name. I hope it fills your kitchen with the same warm, apple-scented comfort and gives you a meal that feels both effortless and impressive.

Recipe Questions & Answers

→ Can I use pork loin instead of pork shoulder?

Pork shoulder is recommended because it has more fat and connective tissue that breaks down during slow cooking, resulting in tender, juicy pulled pork. Pork loin is too lean and will become dry.

→ Can I cook this on high heat to reduce cooking time?

Yes, you can cook on high for 4-5 hours instead of 8 hours on low. However, low and slow cooking produces more tender results with better flavor development.

→ What type of apple cider should I use?

Use regular apple cider (the non-alcoholic beverage), not hard cider or apple cider vinegar. Look for it in the refrigerated juice section or unfiltered varieties for best flavor.

→ How do I prevent the pork from being too sweet?

Use unsweetened applesauce and adjust the brown sugar to taste. You can reduce it to 2 tablespoons or add extra Dijon mustard and apple cider vinegar to balance the sweetness.

→ Can I make this in the oven instead of a slow cooker?

Yes, cook in a covered Dutch oven at 300°F (150°C) for about 4-5 hours, or until the pork is tender and easily shreds. Check occasionally and add liquid if needed.

→ What's the best way to reheat leftovers?

Reheat gently in a saucepan over medium-low heat with a splash of apple cider or water to keep the meat moist. Microwave individual portions with a damp paper towel covering.