Applesauce Pulled Pork Sandwiches (Printable Version)

Tender pork shoulder slow-cooked with applesauce and apple cider for a sweet-savory twist on a classic favorite.

# 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

# How To Make It:

01 - Pat the pork shoulder dry and season all sides with salt, pepper, smoked paprika, and cinnamon.
02 - Place the sliced onion and minced garlic in the bottom of the 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 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 Advice:

01 -
  • The applesauce keeps the pork unbelievably moist and adds a subtle sweetness that feels cozy, not cloying.
  • You can start it in the morning and forget about it until dinnertime, no babysitting required.
  • It's one of those recipes that tastes even better the next day, making leftovers something to look forward to.
02 -
  • Don't skip patting the pork dry before seasoning, moisture on the surface keeps the spices from sticking properly.
  • If your slow cooker runs hot, check the pork after 7 hours to avoid it drying out.
  • Skimming the fat from the liquid makes a huge difference, the sauce should cling to the pork, not pool greasily under it.
03 -
  • Let the pork rest for a few minutes after shredding so it reabsorbs some of the juices before mixing it back into the sauce.
  • Toast your buns lightly before piling on the pork, it keeps them from getting soggy and adds a nice contrast in texture.
  • If you're freezing leftovers, portion them into single serving containers so you can thaw exactly what you need without waste.
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