Applesauce Pulled Pork Sandwiches

The first time I made applesauce pulled pork, I was skeptical about how fruit would mesh with a savory meat dish. But the smell that filled my kitchen all day made me a convert before I even took a bite. Something about the way apples and pork work together creates this incredible depth that regular barbecue sauce just can't match.

I made this for a Super Bowl gathering a few years ago, and honestly, I've never seen pork sandwiches disappear so quickly. My friend Sarah took one bite and immediately asked for the recipe, which is basically the highest compliment you can get in my book. Now it's my go-to whenever I need to feed a crowd without spending hours in the kitchen.

Ingredients

• 3 lbs boneless pork shoulder or pork butt: This cut has enough marbling to stay tender through eight hours of cooking, and the fat renders down into something incredible
• 1 ½ tsp kosher salt: Don't skip seasoning the meat before cooking, it's the foundation of flavor that builds through the long cook time
• 1 tsp black pepper: Freshly cracked adds way more dimension than pre-ground
• 1 tsp smoked paprika: This is what gives you that smoky depth without needing a smoker
• ½ tsp ground cinnamon: Just enough to bridge the gap between the pork and apple flavors without making it taste like dessert
• 1 ½ cups unsweetened applesauce: Use a good quality chunky style, the texture makes a difference in the final sauce
• 1 cup apple cider: Not vinegar and not apple juice, actual cider has that fermented complexity that rounds out the sauce
• ¼ cup brown sugar: Balances the acidity and helps create that beautiful caramelized color
• 2 tbsp Dijon mustard: Adds the sharpness that cuts through all the sweetness
• 2 tbsp apple cider vinegar: Essential for cutting the richness of the pork
• 1 medium yellow onion: They practically melt into the sauce and become this incredible onion jam at the bottom
• 3 cloves garlic: Minced fine so it disperses throughout the sauce
• 6 sandwich buns: Soft brioche or potato buns hold up best without getting soggy
• 1 cup coleslaw: The crunch and acidity are exactly what these sandwiches need

Instructions

Season the pork generously:

Pat the pork completely dry with paper towels so the spices stick properly, then rub that salt, pepper, smoked paprika, and cinnamon all over every surface

Build your flavor base:

Scatter those sliced onions and minced garlic across the bottom of your slow cooker, they'll create a bed that keeps the pork from touching the bottom directly

Whisk up the sauce:

Combine the applesauce, apple cider, brown sugar, Dijon mustard, and apple cider vinegar in a bowl until the sugar completely dissolves

Get everything into the cooker:

Place the seasoned pork right on top of those onions, then pour the sauce mixture evenly over the meat so it's well coated

Let the slow cooker work its magic:

Cover and cook on low for a full eight hours, or until you can easily shred the meat with just a gentle fork touch

Shred like you mean it:

Lift the pork out onto a cutting board, discard any obvious fat pieces, then use two forks to pull it apart into shreds

Reunite pork with sauce:

Skim off any excess fat floating on top of the cooking liquid, then return the shredded pork back to the slow cooker and stir it thoroughly to absorb all that flavorful liquid

Pile onto buns and devour:

Scoop generous portions onto your buns, top with crunchy coleslaw if you're smart about it, and maybe add extra sauce if you like it really messy

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This recipe became a regular in our household after my daughter declared it better than any pulled pork she'd had at a restaurant. Now whenever I smell applesauce and cinnamon simmering together, it reminds me of those lazy weekends with the house smelling amazing all day long.

Making It Ahead

The absolute best thing about this recipe is that it actually tastes better made a day ahead. I often cook it overnight, let it cool, refrigerate, then gently reheat it the next day. The flavors have time to really meld together, and you can easily skim off any solidified fat before reheating.

Serving Ideas

Sometimes I skip the buns entirely and serve this over baked sweet potatoes or alongside roasted vegetables. It's also incredible on homemade pizza with some sharp cheddar and red onion. The leftovers freeze beautifully, so I often double the recipe just to have ready-made meals for busy weeks.

Perfecting The Texture

The difference between good pulled pork and great pulled pork often comes down to how you shred it. I like to work across the grain rather than with it, creating shorter strands that are easier to eat on a sandwich. Also, don't go too fine, you want those satisfying meaty chunks in every bite.

• Toast your buns lightly before piling on the pork, they hold up much better
• Keep a little of the cooking liquid separate if you like a messier sandwich
• A splash of apple cider right before serving wakes up all the flavors

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There's something so satisfying about a recipe that rewards you with minimal effort for maximum flavor. This is the kind of food that makes people feel taken care of.

Recipe FAQs

→ What cut of pork is best for this dish?

For the most tender and flavorful results, boneless pork shoulder or pork butt are highly recommended. These cuts have enough fat and connective tissue to break down beautifully during the long, slow cooking process, ensuring a juicy and shreddable outcome.

→ Can I prepare this without a slow cooker?

Yes, you can adapt this to an oven. Place ingredients in a Dutch oven or oven-safe pot with a lid. Cook at 300°F (150°C) for 3-4 hours, or until the pork is fork-tender. Cooking time may vary, so check for tenderness.

→ How can I add more spice to this?

For a spicier kick, you can easily add ¼ to ½ teaspoon of crushed red pepper flakes to the sauce mixture before cooking. This will infuse a pleasant heat throughout the pork without overpowering the sweet and savory apple flavors.

→ What are some good toppings or side dishes?

Coleslaw is a classic topping for pulled pork sandwiches, offering a creamy crunch. Pickles, potato chips, or a simple green salad also make excellent companions. Don't forget extra applesauce or your favorite barbecue sauce for serving!

→ How should I store leftover pulled pork?

Leftovers should be stored in an airtight container in the refrigerator and are best consumed within 3 days. For longer storage, you can freeze the shredded pork with some of its sauce in a freezer-safe container or bag for up to 2 months.