Applesauce Pulled Pork Sandwiches (Printable Version)

Slow-cooked pork with applesauce and apple cider for a sweet-savory sandwich that's tender and flavorful.

# What You 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

# Steps:

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 a 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 impossibly moist and adds a natural sweetness that balances the tang without feeling like dessert.
  • You can start it in the morning and come home to a house that smells like a hug.
  • It's adaptable enough to please picky eaters and adventurous ones at the same table.
  • Leftovers reheat beautifully and somehow taste even better the next day.
02 -
  • Don't skip patting the pork dry before seasoning, or the spices will just wash off into the sauce instead of building flavor on the meat itself.
  • Resist the urge to lift the lid during cooking, every peek releases heat and adds 15 to 20 minutes to your cook time.
  • If your pork isn't shredding easily after 8 hours, give it another 30 minutes to an hour on low, it'll get there.
  • Skim the fat before mixing the pork back in, or the sauce will feel greasy instead of silky.
03 -
  • Sear the pork in a hot skillet for 2 to 3 minutes per side before adding it to the slow cooker if you want a deeper, caramelized crust and richer flavor.
  • Save any leftover sauce separately and use it to baste the pork when reheating, or drizzle it over roasted vegetables for an instant flavor boost.
  • If you're short on time, cook on high for 4 to 5 hours instead of low for 8, though the texture won't be quite as melt-in-your-mouth tender.
  • Always taste the sauce before serving and adjust with a pinch more salt, a splash of vinegar, or a spoonful of brown sugar to suit your preference.
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