Save The slow cooker was already on when I remembered I had a jar of applesauce in the pantry and a pork shoulder thawing in the fridge. I wasn't planning anything fancy, just something that could cook itself while I worked from home. The idea of mixing the two felt a little odd at first, but once that sweet, savory smell started filling the kitchen around hour three, I knew I'd stumbled onto something worth repeating. By dinner, the pork practically fell apart, and the sauce had this subtle sweetness that made everyone go back for seconds.
I made this for a casual Sunday gathering once, and people kept asking what was in the sauce. No one could quite place the apple flavor until I told them, and then it made perfect sense. One friend piled hers high with coleslaw and said it reminded her of a county fair sandwich she had as a kid. That's the thing about this dish: it feels both familiar and just different enough to be memorable.
Ingredients
- Boneless pork shoulder or pork butt: This cut has enough fat to stay moist during the long cook, and it shreds like a dream once it's tender.
- Kosher salt: Seasons the meat deeply and helps draw out moisture so the pork can absorb the sauce better.
- Black pepper: Adds a mild heat that plays nicely with the sweetness of the applesauce.
- Smoked paprika: Brings a subtle smokiness that makes the pork taste like it spent time over a grill.
- Ground cinnamon: Just a hint warms up the whole dish without making it taste like apple pie.
- Unsweetened applesauce: The base of the sauce, it tenderizes the pork and adds natural sweetness without any added sugar.
- Apple cider: Not vinegar, the regular kind, it keeps the sauce fruity and a little tangy.
- Brown sugar: Balances the acidity and caramelizes slightly during cooking.
- Dijon mustard: Adds sharpness and depth, cutting through the sweetness just enough.
- Apple cider vinegar: A splash brightens everything and keeps the sauce from feeling too heavy.
- Yellow onion: Sliced thin, it melts into the sauce and adds a savory backbone.
- Garlic: Minced fresh, it infuses the cooking liquid with warmth and aroma.
- Sandwich buns: Soft and sturdy enough to hold all that juicy pork without falling apart.
- Coleslaw: Optional, but the crunch and tang are a perfect contrast to the tender meat.
Instructions
- Season the pork:
- Pat the pork shoulder completely dry with paper towels, then rub all sides with salt, pepper, smoked paprika, and cinnamon. The drier the surface, the better the spices will stick and form a flavorful crust.
- Prep the slow cooker base:
- 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 heat and adds flavor to the sauce.
- 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. Taste it if you like, it should be sweet, tangy, and a little sharp.
- Combine and cook:
- Nestle the seasoned pork on top of the onions, then pour the applesauce mixture evenly over the meat. Cover with the lid and cook on low for 8 hours, resisting the urge to peek too often.
- Shred the pork:
- Once the pork is fork-tender and falling apart, transfer it to a cutting board and shred it with two forks. Discard any large chunks of fat that didn't render down.
- Finish and serve:
- Skim off any excess fat floating on top of the cooking liquid, then return the shredded pork to the slow cooker and stir it into the sauce. Pile the pork onto soft buns and top with coleslaw or extra sauce if you want.
Save The first time I served this, my neighbor brought over a bag of potato rolls she'd baked that morning. We made sandwiches on her porch while the sun went down, and she told me it reminded her of something her grandmother used to make with pork chops and applesauce. It wasn't the same dish, but the feeling was, and that's what made it stick with me.
Storing and Reheating
Leftovers keep beautifully in an airtight container in the fridge for up to three days, and the flavors actually deepen overnight. You can also freeze portions in freezer-safe bags for up to two months, just make sure to press out the air before sealing. Reheat gently on the stovetop with a splash of water or apple cider to bring back the moisture, or microwave in short intervals, stirring in between.
Serving Suggestions
This pork is fantastic piled high on a soft bun with tangy coleslaw and a drizzle of extra applesauce or your favorite barbecue sauce. Serve it alongside crispy potato chips, dill pickles, or a simple green salad dressed with vinaigrette. For a heartier meal, try it over mashed potatoes or creamy polenta, letting the sauce soak into every bite.
Make It Your Own
If you like a little heat, stir in a quarter to half teaspoon of crushed red pepper flakes when you make the sauce. You can also swap the apple cider for pear juice or add a tablespoon of maple syrup for a deeper sweetness. Some people like to toast the buns with a little butter before piling on the pork, and honestly, that's never a bad idea.
- Try serving the pork over cornbread or biscuits instead of buns for a Southern twist.
- Add a handful of fresh thyme or rosemary to the slow cooker for an herby layer of flavor.
- For extra richness, stir in a tablespoon of butter right before serving.
Save This is the kind of recipe that makes weeknights feel a little easier and gatherings a little more relaxed. However you serve it, it's going to be good.
Recipe FAQ
- → 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.
- → Can I cook this in an Instant Pot instead?
Yes, you can use a pressure cooker. Cook on high pressure for 60-75 minutes, then allow natural release for 15 minutes before shredding the pork.
- → What type of apple cider should I use?
Use regular apple cider, not apple cider vinegar. Look for fresh, unfiltered apple cider in the refrigerated section or shelf-stable cider in the juice aisle.
- → How do I know when the pork is done?
The pork is ready when it reaches an internal temperature of 195-205°F and easily shreds apart with a fork. It should be very tender and fall apart with minimal effort.
- → Can I make this ahead of time?
Absolutely. The pulled pork can be prepared up to 3 days in advance and stored in the refrigerator, or frozen for up to 2 months. Reheat gently before serving.
- → What can I serve with these sandwiches?
These pair well with coleslaw, pickles, potato chips, baked beans, corn on the cob, or a simple green salad. The sweet-savory profile complements both creamy and tangy sides.