Applesauce Pulled Pork Sandwiches

My neighbor showed up one autumn afternoon with a slow cooker full of something that smelled like cider and cinnamon, and I honestly thought it was dessert. When she lifted the lid and I saw shredded pork swimming in glossy applesauce-laced sauce, I was skeptical. One bite on a toasted bun with a heap of tangy slaw changed everything. The sweetness wasn't cloying, it was balanced with mustard and vinegar in a way that made me go back for seconds before I even finished my first sandwich.

I made this for a backyard gathering once, and people kept asking if I had smoked the pork or used some secret rub. The truth is, it was just the applesauce and cider working their magic in the background, tenderizing the meat and adding layers of flavor without any fuss. A friend who claimed he didn't like fruit in savory dishes ate three sandwiches and asked for the recipe before he left.

Ingredients

• Boneless pork shoulder: This cut has just enough fat to stay juicy through a long, slow cook, and it shreds like a dream when it is done right.
• Kosher salt: Coarse salt clings to the meat better than table salt and seasons more evenly across the surface.
• Black pepper: Freshly ground pepper adds a gentle heat that does not compete with the sweetness of the apples.
• Smoked paprika: This brings a subtle smokiness that makes people think you spent hours over a grill.
• Ground cinnamon: Just a hint warms up the spice blend without making it taste like dessert.
• Unsweetened applesauce: The backbone of the sauce, it tenderizes the pork and adds natural sweetness without any added sugar.
• Apple cider: Use the real stuff from the produce section, not vinegar, it adds depth and a bit of tartness.
• Brown sugar: Balances the acidity and helps the sauce caramelize slightly around the edges of the pork.
• Dijon mustard: Sharpens the sweetness and adds a tangy kick that keeps the dish from feeling one note.
• Apple cider vinegar: Cuts through the richness and brightens every bite.
• Yellow onion: Softens into the sauce and adds a savory base that supports all the other flavors.
• Garlic: Minced cloves melt into the liquid and give the sauce a gentle aromatic backbone.
• Sandwich buns: Soft buns soak up the sauce without falling apart, turning each sandwich into a perfect handheld meal.
• Coleslaw: The crunch and tang cut through the richness of the pork and add texture contrast.

Instructions

Season the pork:

Pat the pork shoulder completely dry with paper towels, then rub all sides with salt, pepper, smoked paprika, and cinnamon until evenly coated. This step builds flavor from the outside in.

Prep the slow cooker base:

Scatter the sliced onion and minced garlic across the bottom of your slow cooker to create a fragrant bed that keeps the pork from sticking. The onions will melt into the sauce as everything cooks.

Mix the sauce:

In a medium bowl, whisk together applesauce, apple cider, brown sugar, Dijon mustard, and apple cider vinegar until smooth and glossy. Taste it, it should be sweet, tangy, and a little sharp.

Add pork and sauce:

Nestle the seasoned pork on top of the onions, then pour the applesauce mixture evenly over the meat. It should almost cover the pork, but do not worry if the top peeks out.

Slow cook:

Cover the slow cooker and set it to low heat for 8 hours, or until the pork is so tender it practically falls apart when you poke it with a fork. Resist the urge to lift the lid and check too often.

Shred the pork:

Transfer the pork to a cutting board and use two forks to pull it into shreds, discarding any large chunks of fat. The meat should be moist and stringy, not dry.

Combine with sauce:

Skim any excess fat from the top of the cooking liquid, then return the shredded pork to the slow cooker and stir until every strand is coated in sauce. Let it sit on warm for a few minutes so the flavors soak in.

Serve:

Pile the pulled pork onto soft sandwich buns, top with coleslaw if you like, and add a spoonful of extra applesauce or barbecue sauce for good measure. Serve warm and watch them disappear.

Save

The first time I made this, I served it at a potluck and forgot to bring serving spoons. People just grabbed buns and started piling on the pork with their hands, laughing and licking their fingers between bites. It became the kind of dish people remembered not just for the flavor, but for the easy, messy joy of eating it together.

Storing and Reheating

Leftovers keep beautifully in an airtight container in the fridge for up to three days, and the pork actually tastes richer after it sits in the sauce overnight. Reheat gently on the stovetop or in the microwave, adding a splash of apple cider or water if it looks dry. For longer storage, freeze the pork in portion sized bags for up to two months, then thaw in the fridge and reheat when you need an easy dinner.

Serving Suggestions

These sandwiches are perfect on their own, but they shine even brighter with a few simple sides. I love serving them with crispy potato chips, tangy dill pickles, or a light green salad dressed with vinaigrette to balance the richness. If you want to skip the buns, pile the pork over mashed potatoes or baked sweet potatoes for a heartier meal that still feels comforting and satisfying.

Customizing the Flavor

This recipe is forgiving and takes well to small tweaks based on what you have or what you are craving. If you like heat, stir in a pinch of crushed red pepper flakes or a dash of hot sauce when you mix the applesauce base. For a deeper smoky flavor, add a teaspoon of liquid smoke to the sauce, or swap the smoked paprika for chipotle powder.

• Try adding a bay leaf or two to the slow cooker for a subtle earthy note.
• Swap Dijon mustard for whole grain mustard if you want a little texture and extra tang.
• Use honey or maple syrup instead of brown sugar for a different kind of sweetness.

Save

This is the kind of recipe that makes weeknight dinners feel special without any extra effort. Set it up in the morning, let it do its thing, and come home to a house that smells like autumn and a meal that brings everyone to the table.

Recipe Questions & Answers

→ Can I use a different cut of pork?

Pork shoulder or pork butt are ideal for this preparation because of their fat content and connective tissue, which break down during the long cooking time to create tender, juicy meat. Leaner cuts like pork loin will dry out.

→ Can I make this in an Instant Pot instead?

Yes, you can adapt this for a pressure cooker. Cook on high pressure for 60-75 minutes, then allow natural release for 15 minutes. The flavor will be slightly different but still delicious.

→ What type of applesauce works best?

Unsweetened applesauce is recommended so you can control the sweetness level with brown sugar. Sweetened varieties will make the final dish overly sweet and may overpower the savory elements.

→ How do I know when the pork is done?

The pork is ready when it shreds easily with a fork and reaches an internal temperature of at least 190-205°F. At this temperature, the connective tissue has fully broken down, creating that signature pull-apart texture.

→ Can I prepare this ahead of time?

Absolutely. The pulled pork actually tastes better the next day as the flavors meld together. Store the shredded meat in its cooking liquid in the refrigerator for up to 3 days, or freeze for up to 2 months.

→ What can I serve alongside these sandwiches?

Classic accompaniments include coleslaw (on top or on the side), potato salad, baked beans, corn on the cob, pickles, or simple green salads. Crispy potato chips or sweet potato fries also pair wonderfully.