Pin it My slow cooker had been sitting untouched for months when I stumbled across a jar of applesauce in the pantry and thought, why not? I had a pork shoulder defrosting and zero plan for dinner. The idea of combining something sweet with something savory felt risky, but I tossed it all in and went about my day. Eight hours later, the entire house smelled like a country fair in October, and I knew I'd accidentally created something worth repeating.
I brought this to a potluck once, piled high on grocery store buns with a quick slaw on top. People kept asking if I'd smoked the pork or used some secret rub. The truth is, the magic happens in that slow, quiet simmer where the applesauce breaks down and coats every shred of meat. No one ever guesses the ingredient list is that simple.
Ingredients
- Boneless pork shoulder or pork butt (3 lbs): This cut has just enough fat to stay juicy during the long cook, and it shreds like a dream when its done right.
- Kosher salt (1 ½ tsp): Seasons the meat deeply and helps draw out moisture so the pork can reabsorb all that sauce later.
- Black pepper (1 tsp): Adds a gentle heat that plays well with the sweetness without overpowering it.
- Smoked paprika (1 tsp): This is what gives the pork that hint of smokiness, even though you are not using a grill.
- Ground cinnamon (½ tsp): Just a whisper of warmth that ties the apple flavors together beautifully.
- Unsweetened applesauce (1 ½ cups): The backbone of the sauce, it tenderizes the meat and adds natural sweetness without being cloying.
- Apple cider (1 cup): Not the vinegar, the real stuff, it brings a fruity depth that makes the whole dish sing.
- Brown sugar (¼ cup): Balances the tang and helps the sauce caramelize just a bit as it cooks down.
- Dijon mustard (2 tbsp): Cuts through the sweetness with a sharp, savory edge that keeps things interesting.
- Apple cider vinegar (2 tbsp): Brightens everything up and keeps the pork from tasting too heavy.
- Yellow onion (1 medium, thinly sliced): Melts into the sauce and adds a subtle savory base that rounds out the flavors.
- Garlic (3 cloves, minced): Because garlic makes everything better, and it deepens the savory notes in the sauce.
- Sandwich buns (6): Soft, pillowy carriers for all that saucy, tender pork.
- Coleslaw (1 cup, optional): Adds crunch and a cool contrast to the warm, rich meat.
- Extra applesauce or barbecue sauce (optional): For anyone who wants an extra drizzle of sweetness or tang on top.
Instructions
- Season the Pork:
- Pat the pork shoulder dry with paper towels, then rub it all over with salt, pepper, smoked paprika, and cinnamon. Let it sit for a few minutes while you prep the slow cooker.
- Layer the Aromatics:
- Scatter the sliced onion and minced garlic across the bottom of your slow cooker. This creates a fragrant bed that keeps the pork from sitting directly on the heating element.
- Make the Sauce:
- In a medium bowl, whisk together the applesauce, apple cider, brown sugar, Dijon mustard, and apple cider vinegar until smooth and well combined. It should smell like autumn in a bowl.
- Add the Pork:
- Nestle the seasoned pork on top of the onions, then pour the applesauce mixture evenly over the top. The pork does not need to be fully submerged, it will release its own juices as it cooks.
- Slow Cook:
- Cover the slow cooker and set it to low heat for 8 hours. Walk away and let time do the heavy lifting.
- Shred the Pork:
- When the pork is fork tender and falling apart, transfer it to a cutting board. Use two forks to shred it, discarding any big chunks of fat you find.
- Skim and Mix:
- Skim any excess fat off the top of the cooking liquid with a spoon. Return the shredded pork to the slow cooker and toss it in the sauce until every piece is coated.
- Assemble and Serve:
- Pile the saucy pulled pork onto soft sandwich buns. Top with coleslaw and a drizzle of extra applesauce or barbecue sauce if you like.
Pin it There was a rainy Sunday when I made this for my family, and we ate the sandwiches on the couch with napkins piled high. No one said much, just hummed between bites. That is when I realized good food does not need to be complicated, it just needs to make people want to sit down together.
Serving Suggestions
This pulled pork shines on a soft bun, but it is also incredible over mashed potatoes or tossed with roasted vegetables. I have served it with a simple green salad dressed in apple cider vinaigrette, and the flavors echoed each other in the best way. Pickles on the side are non negotiable in my house, the brininess cuts through the richness perfectly. If you are feeding a crowd, set up a sandwich bar with coleslaw, sliced jalapeños, and extra sauces so everyone can build their own masterpiece.
Storage and Reheating
Leftovers can be stored in an airtight container in the fridge for up to three days, and they taste even better after the flavors have had time to marry. I reheat portions in the microwave with a splash of apple cider to keep the meat moist, or warm it gently on the stovetop if I am making sandwiches for a group. For longer storage, freeze the pulled pork in individual portions for up to two months. Thaw overnight in the fridge and reheat slowly, it will taste like you just made it.
Make It Your Own
If you like heat, stir in a pinch of crushed red pepper flakes or a diced jalapeño when you make the sauce. I have also swapped the cinnamon for a touch of ground ginger when I wanted a sharper, spicier note. For a smokier flavor, add an extra half teaspoon of smoked paprika or a splash of liquid smoke to the sauce before cooking.
- Try serving the pork over cornbread or baked sweet potatoes for a cozy, hearty meal.
- Swap the sandwich buns for slider rolls or tortillas if you want to mix things up.
- Top with crispy fried onions or apple slices for added texture and a pop of freshness.
Pin it This recipe has become my go to whenever I need something comforting that does not ask much of me. I hope it fills your kitchen with the same warm, spiced sweetness that makes everyone wander in asking when dinner will be ready.
Recipe FAQs
- → Can I use pork loin instead of pork shoulder?
Pork shoulder is recommended because it has more fat and connective tissue, which breaks down during slow cooking to create tender, juicy pulled pork. Pork loin is leaner and may become dry with extended cooking time.
- → 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 pork should be fork-tender and ready to shred.
- → What type of applesauce works best?
Unsweetened applesauce is best as it allows you to control the sweetness level with brown sugar. Avoid sweetened varieties as they may make the final dish overly sweet.
- → How do I prevent the pulled pork from being too watery?
After shredding the pork, skim excess fat from the cooking liquid. If the sauce seems too thin, simmer it uncovered on the stovetop for 10-15 minutes to reduce and concentrate the flavors before mixing with the meat.
- → Can I prepare this ahead of time?
Absolutely. The pulled pork actually tastes better the next day as the flavors meld. Store in an airtight container in the refrigerator for up to 3 days, or freeze portions for up to 2 months.
- → What are good side dishes to serve with this?
Classic accompaniments include coleslaw, potato salad, baked beans, corn on the cob, or crispy french fries. A simple green salad or pickled vegetables also balance the richness nicely.