Applesauce Pulled Pork Sandwiches

The smell hit me before I even opened the door—sweet cinnamon and slow-cooked pork mingling in a way that made my neighbor knock and ask what I was making. I'd thrown together applesauce and pork shoulder that morning on a whim, skeptical that fruit belonged anywhere near barbecue. Eight hours later, I pulled apart the most tender, subtly sweet pulled pork I'd ever tasted. My kids, who usually picked at dinner, devoured their sandwiches without a single complaint.

I made this for a backyard gathering once, and a friend who claimed to hate fruit in savory dishes went back for thirds. She kept asking what made it taste different, like she was trying to solve a puzzle. When I finally told her it was applesauce, she didn't believe me until I showed her the empty jar. That sandwich changed her mind about a lot of things, and now she asks me to bring it every fall.

Ingredients

• Boneless pork shoulder or pork butt: This cut has enough fat to stay juicy through long cooking, and it shreds like a dream when it's done right.
• Kosher salt: Season generously because the pork is thick and needs the salt to penetrate deep into the meat.
• Black pepper: Freshly cracked pepper adds a bite that balances the sweetness beautifully.
• Smoked paprika: This gives a hint of smokiness without needing an actual smoker, and it deepens the color too.
• Ground cinnamon: Just a touch warms up the whole dish without making it taste like apple pie.
• Unsweetened applesauce: The unsweetened kind lets you control the sugar level and keeps the pork from turning into candy.
• Apple cider: Make sure it's the real stuff from the refrigerated section, not the vinegar, or you'll pucker up fast.
• Brown sugar: It caramelizes slightly during cooking and adds molasses notes that round out the sauce.
• Dijon mustard: The tanginess cuts through the sweetness and gives the sauce a little backbone.
• Apple cider vinegar: Just enough acidity to brighten everything and keep it from feeling heavy.
• Yellow onion: Sliced thin, it melts into the sauce and adds a savory base that supports the fruit.
• Garlic: Minced garlic infuses the cooking liquid and makes the kitchen smell like heaven.
• Sandwich buns: Soft buns soak up the sauce without falling apart, and they're the perfect vehicle for all that tender pork.
• Coleslaw: Optional but highly recommended for crunch and a cool contrast to the warm, sweet meat.

Instructions

Season the Pork:

Pat the pork shoulder completely dry with paper towels so the spices stick instead of sliding off. Rub the salt, pepper, smoked paprika, and cinnamon all over every surface, pressing gently so it adheres.

Prep the Slow Cooker:

Scatter the sliced onion and minced garlic across the bottom of your slow cooker to create a flavorful bed that keeps the pork from sticking. The onions will soften and sweeten as they cook, blending into the sauce.

Mix the Sauce:

Whisk together the applesauce, apple cider, brown sugar, Dijon mustard, and apple cider vinegar until smooth and no sugar clumps remain. Taste it if you're curious, it should be sweet, tangy, and a little sharp.

Combine and Cook:

Nestle the seasoned pork on top of the onions and pour the sauce evenly over it, making sure it pools around the sides. Cover with the lid and cook on low for 8 hours until the pork is so tender it practically falls apart when you poke it.

Shred the Pork:

Carefully lift the pork out onto a cutting board and use two forks to pull it into bite-sized shreds, discarding any big chunks of fat. The meat should yield easily, almost melting as you work through it.

Finish the Sauce:

Skim the layer of fat off the top of the cooking liquid with a spoon, then stir the shredded pork back into the sauce. Let it sit for a few minutes so the meat soaks up all that flavor.

Assemble and Serve:

Pile the pulled pork onto soft sandwich buns and top with coleslaw if you like that crisp, cool contrast. Drizzle with extra applesauce or barbecue sauce if you want more sweetness or tang.

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One Sunday, I served these sandwiches to my dad, who grew up on traditional barbecue and was suspicious of anything sweet near his pork. He ate in silence, then asked for seconds, then admitted it reminded him of the pork roast his grandmother used to make with apples in the fall. Sometimes a dish doesn't just feed people, it brings back something they didn't know they missed.

Making It Your Own

If you like heat, stir in crushed red pepper flakes or a diced jalapeño when you mix the sauce. I've also added a splash of bourbon once, and it gave the whole thing a warm, oaky depth that made it feel fancy. You can swap the brown sugar for maple syrup if you want a different kind of sweetness, or use a tart apple cider for more punch. The base recipe is forgiving, so don't be afraid to adjust it to what you have or what sounds good to you.

Serving and Storing

These sandwiches are perfect with pickles, potato chips, or a simple green salad on the side. I like to set out a little extra applesauce and barbecue sauce so people can customize their own. Leftovers keep in the fridge for up to three days and reheat gently on the stove or in the microwave. If you freeze it, let it thaw overnight in the fridge and warm it slowly so it doesn't dry out.

What to Watch For

The biggest mistake I made the first time was using apple cider vinegar instead of apple cider, and the whole thing was so sour I had to start over. Make sure you're grabbing the sweet, cloudy cider from the refrigerated section. Also, don't rush the cooking time, low and slow is the only way to get that fall-apart texture. If your slow cooker has a hot spot, rotate the pork halfway through if you remember.

• Check that your buns are sturdy enough to hold the saucy pork without dissolving into mush.
• Taste the sauce before serving and adjust with a pinch of salt or a splash of vinegar if it needs balance.
• Let the pork rest in the sauce for at least 10 minutes after shredding so it absorbs every bit of flavor.

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This recipe turned me into someone who keeps applesauce in the pantry year-round, just in case I need to make it again. I hope it surprises you the same way it surprised me, and that your kitchen smells as good as mine did that first time.

Recipe FAQs

→ Can I use a different cut of pork?

Pork shoulder or pork butt work best due to their marbling and connective tissue, which break down during slow cooking to create tender, juicy meat. Leaner cuts will dry out.

→ Can I cook this faster on high heat?

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

→ What type of applesauce should I use?

Use unsweetened applesauce to control the sweetness level. Sweetened varieties can make the final dish overly sweet, though you can adjust the brown sugar accordingly if needed.

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

Trim visible fat before cooking, and skim the cooking liquid after shredding the meat. You can also refrigerate the liquid to solidify fat for easier removal.

→ Can I make this ahead of time?

Absolutely. The pulled pork can be refrigerated for up to 3 days or frozen for up to 2 months. Reheat gently with a splash of liquid to maintain moisture.

→ What sides pair well with these sandwiches?

Classic accompaniments include coleslaw, potato salad, baked beans, pickles, corn on the cob, or crispy sweet potato fries for a complete comfort meal.