Applesauce Pulled Pork Sandwiches

The smell of apples and pork cooking together reminds me of autumn Sundays when I'd let something simmer all day while catching up on laundry or reading. My grandmother never used applesauce in her pulled pork, but I discovered this trick during a budget month when applesauce was on sale and barbecue sauce wasn't. Now it's become a household favorite that fills the entire house with the most incredible aroma.

I first made this for a Super Bowl gathering years ago when I realized I'd forgotten to buy barbecue sauce. Everyone kept asking what my secret ingredient was, and I just smiled and said apples. The way the pork falls apart without any effort still feels like magic every single time.

Ingredients

• 3 lbs boneless pork shoulder: This cut has the perfect fat content to become meltingly tender after eight hours of cooking
• 1 ½ tsp kosher salt: Don't skip this even if you're sensitive to salt, the pork needs proper seasoning to develop depth
• 1 tsp smoked paprika: This adds a subtle smoky background note that balances the sweetness beautifully
• 1 ½ cups unsweetened applesauce: The star ingredient that breaks down the collagen and infuses the meat with apple flavor
• 1 cup apple cider: Use fresh pressed cider if you can find it, it makes a noticeable difference
• ¼ cup brown sugar: Helps create that gorgeous caramelized color and deepens the sauce
• 2 tbsp Dijon mustard: Adds just enough sharpness to cut through the richness
• 1 medium yellow onion: These soften into sweetness and form the flavorful bed the pork cooks on
• 6 sandwich buns: Toast them lightly before serving to prevent sogginess

Instructions

Season the pork generously:

Pat the pork shoulder completely dry with paper towels, then rub the salt, pepper, smoked paprika, and cinnamon all over every surface

Build the flavor foundation:

Scatter the sliced onions and minced garlic across the bottom of your slow cooker

Whisk the sauce:

Combine the applesauce, apple cider, brown sugar, Dijon mustard, and apple cider vinegar until completely smooth

Layer everything together:

Place the seasoned pork on top of the onion bed and pour that gorgeous applesauce mixture evenly over the meat

Let time work its magic:

Cover and cook on low for 8 hours until the pork offers zero resistance when you poke it with a fork

Shred and sauce:

Transfer the pork to a cutting board, use two forks to pull it apart, then return it to the slow cooker and toss with the skimmed cooking liquid

Pile onto buns:

Scoop generous portions onto toasted buns and add whatever toppings make your heart happy

Save

My youngest daughter now requests this for her birthday dinner every year. There's something about sitting around the table with napkins everywhere and sauce on our chins that feels exactly like what family dinner should be.

Making Ahead

You can season the pork and mix the sauce the night before, keeping everything separately in the refrigerator. This actually helps the flavors penetrate deeper into the meat.

Freezing Instructions

Portion the cooked pork into freezer bags with some sauce, removing as much air as possible before sealing. It thaws beautifully in the refrigerator overnight and reheats like it was freshly made.

Serving Suggestions

A crisp apple fennel salad cuts through the richness perfectly. Roasted sweet potatoes on the side echo the apple theme without feeling repetitive. Potato chips, obviously, because sometimes you just need that crunch.

• Keep some extra applesauce on the table for people who want more sweetness
• Quick pickles add a bright acidic contrast
• A cold beer or hard cider completes the experience

Save

There's something deeply satisfying about a meal that takes almost no effort but tastes like you cared all day. Hope this becomes a regular in your rotation too.

Recipe FAQs

→ What cut of pork is best for this preparation?

Boneless pork shoulder or pork butt (Boston butt) are ideal for this dish. Their higher fat content ensures the meat stays moist and becomes incredibly tender during the long, slow cooking process, making it perfect for shredding.

→ Can I make this in an Instant Pot or pressure cooker?

While the instructions specify a slow cooker, you can adapt this for a pressure cooker. Brown the pork first, then add the onions, garlic, sauce ingredients, and pork to the Instant Pot. Cook on high pressure for about 60-70 minutes, followed by a natural release, then shred as directed.

→ How can I make this spicier?

For an extra kick, consider adding ¼ to ½ teaspoon of crushed red pepper flakes to the sauce mixture before cooking. You could also include a pinch of cayenne pepper or a dash of hot sauce when serving for personalized heat.

→ What are some good toppings or accompaniments?

Beyond soft buns, classic toppings include coleslaw for crunch and tang, or extra applesauce for more sweetness. Pickles, potato chips, or a simple green salad also pair wonderfully, adding different textures and flavors to the meal.

→ How should I store and reheat leftovers?

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the pork in a saucepan over medium-low heat on the stovetop, or in the microwave, adding a splash of broth or water if it seems dry.

→ Can I freeze this prepared pork?

Absolutely! The prepared pulled pork freezes very well. Once cooled, transfer it to freezer-safe bags or containers and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.