Applesauce Pulled Pork Sandwiches (Printable version)

Slow-cooked pork shoulder with applesauce and apple cider, creating tender, flavorful pulled pork sandwiches.

# What You'll Need:

→ Pork

01 - 3 lbs boneless pork shoulder or pork butt, trimmed
02 - 1½ tsp kosher salt
03 - 1 tsp black pepper
04 - 1 tsp smoked paprika
05 - ½ tsp ground cinnamon

→ Sauce

06 - 1½ cups unsweetened applesauce
07 - 1 cup apple cider
08 - ¼ cup brown sugar
09 - 2 tbsp Dijon mustard
10 - 2 tbsp apple cider vinegar
11 - 1 medium yellow onion, thinly sliced
12 - 3 cloves garlic, minced

→ To Serve

13 - 6 sandwich buns
14 - 1 cup coleslaw, optional
15 - Extra applesauce or barbecue sauce, optional

# Directions:

01 - Pat the pork shoulder dry and season all sides with salt, pepper, smoked paprika, and cinnamon.
02 - Place the sliced onion and minced garlic in the bottom of a slow cooker.
03 - In a medium bowl, whisk together applesauce, apple cider, brown sugar, Dijon mustard, and apple cider vinegar until smooth.
04 - Place the pork on top of the onions in the slow cooker. Pour the applesauce mixture evenly over the pork.
05 - Cover and cook on low heat for 8 hours, or until the pork is very tender and easily shreds with a fork.
06 - Remove the pork from the slow cooker and shred with two forks, discarding any large pieces of fat.
07 - Skim excess fat from the cooking liquid, then return the shredded pork to the slow cooker and mix well with the sauce.
08 - Serve the pulled pork warm on sandwich buns. Top with coleslaw and extra applesauce or barbecue sauce, if desired.

# Expert Advice:

01 -
  • The applesauce keeps the pork incredibly moist and adds a gentle sweetness that balances the smoky spices without tasting like dessert.
  • You can start it in the morning and forget about it until dinner, no babysitting required.
  • It makes enough for a crowd or easy leftovers that taste even better the next day.
  • The flavor is cozy and familiar but different enough to make people ask what your secret is.
02 -
  • Do not use apple cider vinegar in place of apple cider, they are completely different and the vinegar will make the sauce too sharp.
  • Trim any huge pieces of fat before cooking, but leave some marbling or the pork will dry out.
  • If your slow cooker runs hot, check the pork around 6 hours to avoid overcooking.
  • Let the pork rest in the sauce for at least 10 minutes after shredding so it absorbs the liquid and stays moist.
03 -
  • Sear the pork shoulder in a hot skillet before adding it to the slow cooker if you want deeper caramelized flavor, though it is not necessary.
  • Use a fat separator or chill the cooking liquid so the fat solidifies on top and lifts off easily.
  • Toast your buns lightly before piling on the pork, it keeps them from getting soggy too fast.
  • If the sauce tastes too sweet at the end, stir in a splash more vinegar or a squeeze of lemon juice to brighten it up.
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