Save The smell hit me before I even opened the slow cooker: sweet apples mingling with smoky pork, a combination I never thought would work until a neighbor mentioned her grandmother's version at a block party. I was skeptical about adding applesauce to meat, but one bite of her sandwich changed everything. Now it's the only pulled pork I make when I want something that tastes familiar but surprises everyone at the table. The sweetness doesn't overpower, it just softens the richness in a way that feels like comfort food reinvented.
I made this for a casual Sunday dinner once, and my brother-in-law, who usually goes straight for barbecue sauce, ate two sandwiches without adding anything extra. He kept asking what was in the sauce, convinced there was some secret ingredient I wasn't sharing. It was just the applesauce doing its quiet magic, turning ordinary pork shoulder into something people remember. That's when I knew this recipe had earned its spot in my regular rotation.
Ingredients
- 3 lbs boneless pork shoulder or pork butt, trimmed: This cut has enough fat to stay juicy during the long cook, and it shreds like a dream once it's tender.
- 1 ½ tsp kosher salt: Don't skip salting the meat directly, it builds flavor from the inside out instead of just sitting on the surface.
- 1 tsp black pepper: Freshly cracked pepper adds a little bite that cuts through the sweetness of the apples.
- 1 tsp smoked paprika: This brings a gentle smokiness that makes the pork taste like it spent hours over a grill even though it never left the slow cooker.
- ½ tsp ground cinnamon: Just a hint warms up the whole dish without making it taste like a pie filling.
- 1 ½ cups unsweetened applesauce: The unsweetened version keeps the balance right, letting the brown sugar do the sweetening without going overboard.
- 1 cup apple cider: Use the kind you drink, not the vinegar, it adds fruity depth and helps break down the pork fibers.
- ¼ cup brown sugar: This caramelizes slightly during cooking and ties the sweet and savory elements together.
- 2 tbsp Dijon mustard: It adds tang and a little sharpness that prevents the sauce from being one-note sweet.
- 2 tbsp apple cider vinegar: Brightness is key here, the vinegar wakes up all the other flavors and keeps the richness in check.
- 1 medium yellow onion, thinly sliced: The onions melt into the sauce and add a subtle savory sweetness that rounds everything out.
- 3 cloves garlic, minced: Garlic in the base layer infuses the cooking liquid and makes the whole dish smell incredible.
- 6 sandwich buns: Soft buns soak up the sauce without falling apart, which matters more than you'd think when you're halfway through a messy sandwich.
- 1 cup coleslaw (optional): The crunch and acidity from slaw contrast beautifully with the tender, sweet pork.
- Extra applesauce or barbecue sauce (optional): Some people love a little extra sauce on top, and I always set out both options so everyone can customize.
Instructions
- Season the Pork:
- Pat the pork shoulder completely dry with paper towels, then rub the salt, pepper, smoked paprika, and cinnamon all over every surface. The drier the meat, the better the spices stick and form a flavorful crust as it cooks.
- Prep the Slow Cooker Base:
- Scatter the sliced onion and minced garlic across the bottom of your slow cooker. This creates a fragrant bed that keeps the pork from sitting directly on the bottom and adds flavor to the sauce.
- Mix the Sauce:
- In a medium bowl, whisk together the applesauce, apple cider, brown sugar, Dijon mustard, and apple cider vinegar until everything is smooth and the sugar dissolves. Taste it now, it should be tangy, sweet, and 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 the slow cooker and set it to low heat for 8 hours, walking away knowing it will do all the work.
- Shred the Pork:
- When the pork is fork-tender and falling apart, transfer it to a cutting board and shred it with two forks, discarding any big chunks of fat. The meat should pull apart with almost no effort.
- Finish the Sauce:
- Skim 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 warm pulled pork onto soft sandwich buns and top with coleslaw, extra applesauce, or barbecue sauce if you like. Serve immediately while the buns are still soft and the pork is steaming.
Save The first time I brought these sandwiches to a potluck, someone asked if I'd smoked the pork myself because the flavor was so deep and layered. I laughed and told them it was just my slow cooker and a jar of applesauce, and suddenly three people wanted the recipe. It's the kind of dish that makes you look like you worked harder than you did, and I'm never mad about that.
Make It Your Own
If you like heat, stir in a quarter to half teaspoon of crushed red pepper flakes when you mix the sauce, it adds a slow burn that plays nicely with the sweetness. I've also swapped the cinnamon for a pinch of ground ginger when I want a sharper, more aromatic finish. Once you've made it the basic way, it's easy to tweak the spices to match what you're craving that day.
What to Serve Alongside
I almost always put out pickles, potato chips, and a simple green salad when I serve these sandwiches because people want something crunchy and acidic to balance the richness. Cornbread or roasted sweet potato wedges work beautifully too, especially in the fall when the apples in the sauce feel even more seasonal. Keep the sides simple so the pork stays the star of the plate.
Storage and Reheating
Leftovers keep in the fridge for up to three days in an airtight container, and I actually think they taste better the second day when the flavors have had time to meld. You can freeze the pulled pork in freezer bags for up to two months, just thaw it overnight in the fridge and reheat gently on the stovetop with a splash of water or apple cider to loosen the sauce. I've reheated it in the microwave in a pinch, but the stovetop keeps the texture better.
- Let the pork cool completely before refrigerating or freezing to avoid condensation that makes the sauce watery.
- Reheat only what you plan to eat, the pork dries out a little more each time it's warmed up.
- If freezing, press out as much air as possible from the bag to prevent freezer burn and keep the flavor intact.
Save This is the kind of recipe I turn to when I want something hearty but don't want to spend the day in the kitchen. It fills the house with the best kind of smell and turns a regular weeknight into something that feels a little special.
Recipe FAQs
- → Can I use pork loin instead of pork shoulder?
Pork shoulder is recommended because it has more fat and connective tissue, which breaks down during slow cooking to create tender, juicy pulled pork. Pork loin is too lean and will become dry.
- → Can I cook this on high heat to save time?
Yes, you can cook on high for 4-5 hours instead of low for 8 hours. However, low and slow cooking typically produces more tender results with better flavor development.
- → What type of applesauce works best?
Unsweetened applesauce is recommended so you can control the sweetness level with brown sugar. Avoid chunky applesauce as smooth varieties blend better into the sauce.
- → How do I store and reheat leftovers?
Store the pulled pork with sauce in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months. Reheat gently in a saucepan or microwave, adding a splash of water or apple cider if needed.
- → Can I make this without a slow cooker?
Yes, you can use a Dutch oven in a 300°F oven for 3-4 hours, or an Instant Pot on high pressure for 60-70 minutes with natural release. Adjust liquid slightly as there's less evaporation.
- → What can I serve alongside these sandwiches?
Classic sides include coleslaw, potato salad, baked beans, sweet potato fries, pickles, or a simple green salad. Corn on the cob and mac and cheese also pair wonderfully.