Save to Pinterest The slow cooker was bubbling away on a rainy Sunday, and the whole kitchen smelled like autumn even though it was the middle of June. I had tossed in a pork shoulder with applesauce and spices that morning, half-asleep and skeptical. By afternoon, the sweetness had mellowed into something warm and savory, and I knew I'd stumbled onto something worth keeping. That first bite on a soft bun made me forget I'd ever doubted the combination.
I brought these sandwiches to a backyard cookout once, worried they'd seem too different next to the usual burgers and ribs. Instead, people kept coming back for seconds, asking what made the pork so soft and why it tasted faintly like apple pie but still felt like dinner. One friend scraped the bottom of the slow cooker with a bun and declared it the best part. I stopped apologizing for doing things my own way after that.
Ingredients
- Boneless pork shoulder: This cut has enough fat to stay moist through hours of slow cooking, and it shreds like a dream when it's done right.
- Kosher salt: Seasons deeply without the harsh bite of table salt, and helps the pork hold onto moisture as it cooks.
- Black pepper: Adds a gentle heat that balances the sweetness without competing with the other spices.
- Smoked paprika: Brings a campfire warmth that makes the pork taste like it spent time over coals even though it never left the countertop.
- Ground cinnamon: Just a pinch bridges the gap between savory and sweet, tying the applesauce into the spice rub.
- Unsweetened applesauce: Acts as both a tenderizer and a base for the sauce, keeping the sweetness honest and the texture silky.
- Apple cider: Not the vinegar kind, the drinking kind, it adds fruity depth and a bit of acidity that brightens the whole dish.
- Brown sugar: Deepens the caramelization in the sauce and plays beautifully with the cinnamon and apple.
- Dijon mustard: Cuts through the richness with a sharp, tangy edge that keeps things interesting.
- Apple cider vinegar: Balances the sweetness and adds a bright finish that wakes up the flavors.
- Yellow onion: Softens into the sauce and adds a mellow, slightly sweet backbone to the cooking liquid.
- Garlic: Mellows as it cooks and adds a savory undertone that grounds the fruit flavors.
- Sandwich buns: Soft enough to soak up the sauce but sturdy enough to hold a generous pile of pork without falling apart.
Instructions
- Season the pork:
- Pat the pork shoulder completely dry with paper towels, then rub it all over with salt, pepper, smoked paprika, and cinnamon. The dry surface helps the spices stick and creates better texture as it cooks.
- Layer the aromatics:
- Scatter the sliced onion and minced garlic across the bottom of your slow cooker. They'll soften into the sauce and perfume the pork from below.
- Mix the sauce:
- Whisk together the applesauce, apple cider, brown sugar, Dijon mustard, and apple cider vinegar in a medium bowl until smooth and glossy.
- Add the pork and sauce:
- Nestle the seasoned pork on top of the onions, then pour the applesauce mixture evenly over the meat. It should pool around the sides and coat the top.
- Slow cook:
- Cover the slow cooker and set it to low for 8 hours. The pork should be so tender it practically falls apart when you nudge it with a fork.
- Shred the pork:
- Lift the pork out onto a cutting board and use two forks to pull it into shreds, discarding any large chunks of fat. Work quickly so it stays warm.
- Skim and mix:
- Skim off any visible fat from 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 soak for a few minutes.
- Assemble and serve:
- Pile the saucy pulled pork onto soft sandwich buns. Top with coleslaw for crunch, or drizzle with extra applesauce or barbecue sauce if you like.
Save to Pinterest One evening I reheated the leftovers and piled them onto a bun with nothing else, just the pork and sauce, and ate it standing at the counter in the quiet. The sweetness felt less like a trick and more like a kindness, something gentle after a long day. That's when I realized this recipe had become more than just dinner, it was the thing I made when I needed to feel taken care of.
How to Store and Reheat
Let the pork cool to room temperature, then transfer it with plenty of sauce into airtight containers and refrigerate for up to three days. For longer storage, freeze it in portion-sized bags for up to two months, pressing out the air before sealing. Reheat gently on the stovetop over low heat with a splash of water or apple cider to loosen the sauce, stirring occasionally. The microwave works too, but the stovetop keeps the texture softer and more like it just came out of the slow cooker.
What to Serve Alongside
This pork loves crispy, tangy, or crunchy companions that cut through its richness. A vinegar-based coleslaw is the classic move, but pickles, potato chips, or a simple green salad with a sharp vinaigrette work beautifully too. I've also served it with roasted sweet potatoes or a quick cucumber salad, and both felt right. The key is something bright or crisp to balance the sweetness and keep each bite interesting.
Ways to Make It Your Own
If you like heat, stir in crushed red pepper flakes or a diced jalapeño with the onions. Swap the Dijon for whole grain mustard for more texture, or add a splash of bourbon to the sauce for a deeper, smokier finish. You can also skip the buns entirely and serve the pork over rice, mashed potatoes, or even baked sweet potatoes for a heartier, fork-and-knife meal.
- Try topping the sandwiches with thin apple slices for extra crunch and a fresh contrast.
- Use the leftover sauce as a glaze for roasted vegetables or drizzle it over cornbread.
- If you don't have a slow cooker, braise the pork covered in a Dutch oven at 300°F for about 4 hours.
Save to Pinterest This recipe taught me that the best meals don't always announce themselves, sometimes they just quietly fill the house with good smells and turn into something you make over and over. I hope it does the same for you.
Recipe Q&A
- → Can I use a different cut of pork?
Pork shoulder or pork butt works best due to the marbling and connective tissue that breaks down during slow cooking. Leaner cuts like pork loin will become dry and tough.
- → Can I make this in an Instant Pot instead?
Yes, cook on high pressure for 60-75 minutes, then natural release for 15 minutes. The pork should shred easily when done.
- → What type of applesauce should I use?
Use unsweetened applesauce to control the sweetness level. Sweetened varieties will make the dish overly sweet, though you can reduce the brown sugar if using sweetened.
- → How do I prevent the pulled pork from being too watery?
After shredding, skim excess fat and let the pork sit in the sauce for 10-15 minutes uncovered to thicken. You can also simmer the sauce separately to reduce it before mixing with the meat.
- → Can I prepare this ahead of time?
Absolutely. The pulled pork actually tastes better the next day as flavors meld. Refrigerate for up to 3 days or freeze in portions for up to 2 months. Reheat gently with a splash of apple cider.
- → What sides pair well with these sandwiches?
Classic coleslaw, potato salad, baked beans, corn on the cob, sweet potato fries, or a crisp green salad complement the sweet and savory flavors perfectly.