# What You Need:
→ Pork
01 - 3 lbs boneless pork shoulder or pork butt, trimmed of excess fat
02 - 1 ½ tsp kosher salt
03 - 1 tsp black pepper
04 - 1 tsp smoked paprika
05 - ½ tsp ground cinnamon
→ Sauce
06 - 1 ½ cups unsweetened applesauce
07 - 1 cup apple cider
08 - ¼ cup brown sugar, packed
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 for serving (optional)
# Directions:
01 - Pat the pork shoulder completely dry with paper towels. Rub the seasoning mixture evenly over all surfaces, pressing gently to adhere.
02 - Scatter the sliced onions and minced garlic across the bottom of the slow cooker insert, creating an even bed for the pork.
03 - In a medium bowl, whisk together the applesauce, apple cider, brown sugar, Dijon mustard, and apple cider vinegar until the sugar dissolves and the mixture is completely smooth.
04 - Place the seasoned pork directly on top of the onion bed. Pour the applesauce glaze evenly over the pork, ensuring the meat is well coated. Cover with the lid and cook on low heat for 8 hours until the pork pulls apart easily with a fork.
05 - Transfer the cooked pork to a large cutting board or shallow dish. Use two forks to shred the meat, pulling apart along the natural grain. Discard any large pieces of rendered fat or connective tissue.
06 - Use a large spoon or ladle to skim excess fat from the surface of the cooking liquid. Return the shredded pork to the slow cooker and toss thoroughly with the reduced sauce until evenly coated.
07 - Toast the sandwich buns lightly if desired. Pile the sauced pork generously onto the bottom buns. Top with coleslaw and an extra drizzle of applesauce or barbecue sauce before placing the bun tops.
