Applesauce Pulled Pork Sandwiches

My neighbor showed up one Sunday morning with a jar of homemade applesauce and a pork shoulder, insisting I try something her grandmother used to make. I was skeptical at first, but the kitchen smelled like autumn all day long, and by dinnertime, everyone in the house was hovering around the slow cooker. The pork shredded so easily it practically fell apart on its own, and the sweet-savory balance was nothing like any pulled pork I'd ever tasted. Now it's the recipe I make when I want something effortless but impressive enough to serve to anyone.

I made this for a casual backyard gathering once, and three people asked for the recipe before they even finished their sandwiches. One friend kept going back for seconds, claiming it was the coleslaw, but I saw him sneaking bites of the pork straight from the serving bowl. There's something about the way the cinnamon and smoked paprika play together that catches people off guard in the best way. It doesn't taste like typical barbecue, and that's exactly why it stands out.

Ingredients

• Pork shoulder or pork butt: This cut has enough fat to stay juicy through long, slow cooking, and it shreds beautifully without drying out.
• Kosher salt: Seasons the meat deeply and helps form a light crust on the outside before it goes into the slow cooker.
• Black pepper: Adds a subtle warmth that balances the sweetness of the applesauce without overpowering it.
• Smoked paprika: Brings a gentle smokiness that makes the pork taste like it spent time near a grill, even though it never left the counter.
• Ground cinnamon: Just a hint transforms the dish from savory to something more layered and interesting.
• Unsweetened applesauce: The backbone of the sauce, it tenderizes the pork and adds natural sweetness without making things cloying.
• Apple cider: Make sure it's the real stuff, not vinegar, it adds fruity depth and a little acidity to brighten everything up.
• Brown sugar: Deepens the sweetness and helps the sauce cling to the meat when you toss it all together.
• Dijon mustard: Cuts through the sweetness with a sharp, tangy edge that keeps the flavor balanced.
• Apple cider vinegar: A splash of this wakes up the sauce and keeps it from feeling too heavy or one-note.
• Yellow onion: Sliced thin, it softens into the sauce and adds a mellow, sweet base layer.
• Garlic: Minced fresh, it blooms in the slow cooker and gives the whole dish a warm, savory backbone.
• Sandwich buns: Soft and sturdy enough to hold all that tender pork without falling apart in your hands.
• Coleslaw: Optional, but the crunch and tang make every bite more interesting.

Instructions

Prep ingredients easily by chopping vegetables, slicing meats, and serving dishes neatly during everyday cooking.

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Season the pork:

Pat the pork shoulder completely dry with paper towels, then rub it all over with salt, pepper, smoked paprika, and cinnamon. The drier the surface, the better the seasoning sticks and the more flavor you'll build.

Prep the slow cooker base:

Scatter the sliced onion and minced garlic across the bottom of your slow cooker. This creates a flavorful cushion that keeps the pork from sitting directly on the hot surface.

Mix the sauce:

In a medium bowl, whisk together the applesauce, apple cider, brown sugar, Dijon mustard, and apple cider vinegar until smooth and well combined. Taste it, it should be sweet, tangy, and just a little sharp.

Assemble and cook:

Nestle the seasoned pork on top of the onions, then pour the applesauce mixture evenly over the meat. Cover with the lid and cook on low for 8 hours, resisting the urge to peek too often.

Shred the pork:

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

Finish the sauce:

Skim off any excess fat floating on top of the cooking liquid, then return the shredded pork to the slow cooker and stir it into the sauce. Let it sit for a few minutes so the meat soaks up all that flavor.

Serve:

Pile the pulled pork onto soft sandwich buns and top with coleslaw, extra applesauce, or your favorite barbecue sauce. Serve it while it's still warm and gloriously messy.

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One evening, I served this to a friend who doesn't usually like pork, and she scraped her plate clean without saying a word. Afterward, she admitted she'd been nervous about the applesauce, but it didn't taste like dessert or barbecue, just something she wanted to keep eating. That's when I realized this recipe doesn't fit neatly into any category, and that's exactly why it works. It surprises people in the best way, and they always come back for more.

Making It Your Own

If you like a little heat, add a pinch or two of crushed red pepper flakes to the sauce before you pour it over the pork. I've also stirred in a spoonful of hot sauce at the end when I wanted something with more bite. Some people love adding a splash of bourbon or whiskey to the sauce for a deeper, smoky sweetness. Play around with it, this recipe is forgiving and handles tweaks really well.

Storing and Reheating

Leftovers actually get better after a day in the fridge because the flavors have more time to settle into the meat. Store the pulled pork in an airtight container with some of the cooking liquid to keep it moist. When you reheat it, do it gently on the stovetop or in the microwave with a splash of water or apple cider. It freezes beautifully too, just portion it out with sauce and thaw it overnight in the fridge when you're ready to use it.

Serving Suggestions

This pork is perfect on a bun, but it's also incredible over mashed potatoes, tucked into tacos, or piled on top of a baked sweet potato. I've served it with cornbread, pickles, and a simple cucumber salad, and it always feels like a full meal without much effort. The coleslaw adds crunch and cuts through the richness, but even without it, the pork stands on its own.

• Serve it with crispy potato chips or roasted Brussels sprouts for a contrast in texture.
• A cold, tangy pickle on the side balances out the sweetness perfectly.
• Leftover pork makes an excellent filling for quesadillas or grain bowls the next day.

Keeps spoons and utensils off counters while cooking, catching drips and keeping your stovetop clean.

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This is the kind of recipe that makes you look like you know what you're doing in the kitchen, even if you just tossed everything in a pot and walked away. It's warm, satisfying, and always disappears faster than you expect.

Ask About This Recipe

→ Can I use a different cut of pork?

Pork shoulder or pork butt are ideal because they have enough fat and connective tissue to stay moist during long cooking. Leaner cuts like pork loin will dry out.

→ Can I cook this faster on high heat?

Yes, you can cook on high for 4-5 hours instead of 8 hours on low. However, low and slow yields more tender, fall-apart results.

→ What type of apple cider should I use?

Use regular apple cider, not apple cider vinegar. Fresh pressed apple cider from the refrigerated section works best for sweet, fruity flavor.

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

Balance the sweetness by reducing brown sugar to 2 tablespoons or adding an extra tablespoon of apple cider vinegar for more tang.

→ Can I make this in an Instant Pot?

Yes, use the same ingredients and cook on high pressure for 60-75 minutes, then natural release for 15 minutes before shredding.

→ What sides pair well with these sandwiches?

Classic coleslaw, pickles, potato salad, baked beans, corn on the cob, or crispy sweet potato fries complement the sweet-savory flavors beautifully.