Applesauce Pulled Pork Sandwiches (Print version)

Slow-cooked pork with applesauce and apple cider, shredded and served on soft buns for sweet-savory perfection.

# What you'll need:

→ Pork

01 - 3 lbs boneless pork shoulder or pork butt, trimmed
02 - 1½ teaspoons kosher salt
03 - 1 teaspoon black pepper
04 - 1 teaspoon smoked paprika
05 - ½ teaspoon ground cinnamon

→ Sauce

06 - 1½ cups unsweetened applesauce
07 - 1 cup apple cider
08 - ¼ cup brown sugar
09 - 2 tablespoons Dijon mustard
10 - 2 tablespoons 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, optional

# Directions:

01 - Pat the pork shoulder dry and season all sides evenly with salt, pepper, smoked paprika, and cinnamon.
02 - Place the sliced onion and minced garlic in the bottom of a 6-quart slow cooker.
03 - In a medium bowl, whisk together applesauce, apple cider, brown sugar, Dijon mustard, and apple cider vinegar until smooth.
04 - Place the seasoned pork on top of the onions in the slow cooker. Pour the applesauce mixture evenly over the pork.
05 - Cover and cook on low heat for 8 hours, or until the pork is very tender and easily shreds with a fork.
06 - Remove the pork from the slow cooker and shred with two forks, discarding any large pieces of fat.
07 - Skim excess fat from the cooking liquid, then return the shredded pork to the slow cooker and mix well with the sauce.
08 - Serve the pulled pork warm on sandwich buns. Top with coleslaw and extra applesauce or barbecue sauce, if desired.

# Expert Tips:

01 -
  • It practically cooks itself while you go about your life, no babysitting required.
  • The applesauce gives the pork a subtle sweetness that balances perfectly with tangy mustard and spices.
  • Leftovers taste even better the next day, making meal prep a breeze.
  • Its a crowd pleaser that feels fancy but uses pantry staples you probably already have.
02 -
  • Do not skip patting the pork dry before seasoning, moisture on the surface prevents the spices from sticking and forming a flavorful crust.
  • If your slow cooker runs hot, check the pork after 6 hours to avoid it drying out.
  • Always skim the fat before mixing the shredded pork back in, otherwise the sauce can taste greasy instead of silky.
03 -
  • Resist the urge to peek into the slow cooker during cooking, every time you lift the lid you add 15 to 20 minutes to the cook time.
  • If the sauce tastes too sweet at the end, stir in an extra tablespoon of apple cider vinegar to balance it out.
  • Use a fork to taste test the pork after seven hours, if it shreds easily its ready even if the timer has not gone off yet.
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