Applesauce Pulled Pork Sandwiches

My slow cooker sat untouched for months until a friend mentioned she made pulled pork with applesauce instead of the usual vinegar tang. The idea sounded odd at first, but curiosity won. I tossed in a pork shoulder, poured applesauce and cider over it, and let it go all day while I worked. When I came home, the kitchen smelled like autumn in a hug. That first bite, sweet and savory and impossibly tender, made me wonder why I'd ever done it any other way.

I made this for a backyard gathering once, piling the pork high on buns with a scoop of tangy coleslaw. People kept coming back for seconds, and one friend admitted she scraped the slow cooker clean when no one was looking. It became my go-to whenever I wanted to feed people without spending the whole day in the kitchen. The compliments always felt a little undeserved, given how little effort it actually took.

Ingredients

• Boneless pork shoulder or pork butt: This cut has enough fat to stay juicy through long cooking, and it shreds beautifully without drying out.
• Kosher salt: Seasons the meat deeply and draws out moisture so the spices can cling better.
• Black pepper: Adds a subtle heat that wakes up the sweetness without overpowering it.
• Smoked paprika: Gives the pork a gentle smoky depth that mimics hours over a grill.
• Ground cinnamon: Just a hint warms up the applesauce and makes the whole dish smell like fall.
• Unsweetened applesauce: The star ingredient that tenderizes the pork and adds natural sweetness without making it cloying.
• Apple cider: Not vinegar, the sweet kind, it adds fruity brightness and keeps everything moist.
• Brown sugar: Balances the acidity and caramelizes slightly during cooking for deeper flavor.
• Dijon mustard: Brings a sharp tang that cuts through the sweetness and adds complexity.
• Apple cider vinegar: A little acidity keeps the sauce from being one note and brightens the finish.
• Yellow onion: Softens into the sauce and adds savory backbone to all that fruit.
• Garlic: Mellows as it cooks and adds warmth without shouting.
• Sandwich buns: Soft enough to soak up the sauce but sturdy enough not to fall apart in your hands.
• Coleslaw: Optional but highly recommended, the crunch and tang are perfect against tender pork.

Instructions

Season the Pork:

Pat the pork shoulder dry with paper towels so the spices stick instead of sliding off. Rub salt, pepper, smoked paprika, and cinnamon all over every side until the meat looks evenly coated.

Prep the Slow Cooker:

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

Mix the Sauce:

Whisk together applesauce, apple cider, brown sugar, Dijon mustard, and apple cider vinegar in a bowl until smooth. Taste it, it should be sweet with a little tang and a hint of spice.

Combine and Cook:

Nestle the seasoned pork on top of the onions, then pour the sauce over it, letting it pool around the sides. Cover and set your slow cooker to low for 8 hours, then walk away.

Shred the Pork:

When the pork is tender enough to fall apart with a gentle poke, lift it onto a cutting board and shred it with two forks. Discard any big chunks of fat as you go.

Finish the Sauce:

Skim the fat off the top of the cooking liquid with a spoon, 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 buns and top with coleslaw if you like. A little extra applesauce or barbecue sauce on the side never hurts.

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One rainy Sunday, I made a double batch and froze half in portions. Months later, I pulled one out on a night when I had no energy to cook, and it tasted just as good as the day I made it. That little act of past me taking care of future me felt like a gift. Sometimes the best meals are the ones you don't have to think about.

Making It Your Own

If you like heat, stir in some crushed red pepper flakes or a splash of hot sauce before cooking. I once added a diced jalapeño to the onions, and it gave the whole thing a gentle kick that my spice loving friends devoured. You can also swap the cinnamon for a pinch of allspice or nutmeg if you want a different warmth. The beauty of this recipe is how forgiving it is, you can nudge it in any direction and it still works.

What to Serve Alongside

I usually put out a bowl of tangy coleslaw, some dill pickles, and a pile of crispy potato chips. The crunch is essential when the pork is this tender. A simple green salad with a sharp vinaigrette also cuts through the richness nicely. If you want to go all out, baked beans or roasted sweet potato wedges round out the plate without stealing the spotlight.

Storing and Reheating

Leftovers keep in the fridge for up to three days in an airtight container, and they reheat beautifully in the microwave or on the stove with a splash of water. I've also frozen portions in zip top bags, pressed flat so they thaw quickly. When you reheat from frozen, let it thaw in the fridge overnight first, or it can get a little watery. The flavor actually deepens after a day or two, so don't be surprised if the leftovers taste even better.

• Always store the pork with some of its cooking liquid to keep it from drying out.
• Reheat gently over low heat, stirring occasionally, so it warms evenly.
• If the sauce thickens too much in the fridge, thin it with a little apple cider or water.

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This recipe taught me that the best comfort food doesn't have to be complicated. Let the slow cooker do the work, and you get to enjoy the results.

Frequently Asked Questions

→ 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 leaner and may become dry with extended cooking.

→ 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 typically yields more tender results as the connective tissue has more time to break down properly.

→ What type of apple cider should I use?

Use unfiltered apple cider, not apple cider vinegar. Look for fresh apple cider in the refrigerated section or shelf-stable cider. Avoid hard cider which contains alcohol unless you prefer that flavor.

→ How do I know when the pork is done?

The pork is ready when it reaches an internal temperature of 195-205°F and shreds easily with a fork. It should be so tender that it falls apart with minimal pressure.

→ Can I make this ahead of time?

Absolutely. The pulled pork actually tastes better the next day as the flavors meld. Store in an airtight container with the cooking liquid in the refrigerator for up to 3 days, or freeze for up to 2 months.

→ What can I substitute for applesauce?

While applesauce provides signature sweetness and moisture, you could use mashed fresh apples or increase the apple cider slightly. However, the flavor profile will differ from the original.