Save My brother showed up unannounced on a crisp October afternoon with a bag of fresh apples from an orchard he'd visited, and somehow that led to me rummaging through the freezer for a pork shoulder I'd forgotten about. The combination felt like a wild experiment—sweet applesauce and savory pulled pork shouldn't have made sense, but the moment that slow cooker started working its magic, the kitchen filled with this incredible aroma that was neither purely barbecue nor baking, but something entirely its own. By evening, we had these impossibly tender sandwiches that tasted like autumn in the best way possible, and my brother kept coming back for thirds.
I made this for a group of friends who were skeptical about the applesauce addition—one actually said 'applesauce and pork?' with visible doubt in her eyes—but the first bite changed everything. She went quiet, took another bite, and then said something like, 'Okay, this is unfair, this is too good.' Watching people's faces shift from hesitation to genuine delight over food is one of those small kitchen victories that stays with you.
Ingredients
- Pork shoulder (3 lbs): Look for bone-in options if your butcher has them trimmed nicely, as they add incredible flavor to the sauce; this cut becomes silky after eight hours of slow cooking.
- Kosher salt, black pepper, smoked paprika, and ground cinnamon: This spice blend creates a subtle crust that deepens the flavor—don't skip the cinnamon, it's the secret that makes people ask what you did differently.
- Unsweetened applesauce (1 ½ cups): The unsweetened kind matters here; sweetened versions will make the final result too candy-like and throw off the balance.
- Apple cider (1 cup): Real apple cider, not vinegar—this is what gives the sauce its authentic depth and keeps the pork from drying out.
- Brown sugar, Dijon mustard, and apple cider vinegar: These three work together to build complexity; the mustard adds subtle tang, the vinegar brightens, and the brown sugar rounds everything out.
- Yellow onion and garlic: They create a flavor base that dissolves into the sauce, so there's no need to fish them out later.
- Sandwich buns: Choose sturdy ones that won't fall apart under the weight of juicy pork; brioche or pretzel buns work beautifully.
Instructions
- Season the pork:
- Pat the pork shoulder completely dry with paper towels, then rub all sides generously with salt, pepper, smoked paprika, and cinnamon. This step takes less than two minutes but creates a foundation of flavor that the sauce will build on.
- Build your slow cooker base:
- Scatter the thinly sliced onion and minced garlic across the bottom of your slow cooker—they'll create a protective layer that prevents sticking and infuses everything above them. You're essentially creating a flavor scaffold.
- Make the sauce:
- In a bowl, whisk applesauce, apple cider, brown sugar, Dijon mustard, and apple cider vinegar until completely smooth and emulsified. This takes about a minute of actual whisking; you want no lumps.
- Combine everything:
- Place the seasoned pork on top of the onions and garlic, then pour the sauce evenly over it. The pork doesn't need to be submerged, but make sure the liquid reaches at least halfway up the sides.
- Slow cook low and long:
- Cover and cook on low for 8 hours—this isn't negotiable if you want that fall-apart texture. At the 6-hour mark, you can peek if you're curious, but resist the urge to stir or adjust.
- Shred the pork:
- Remove the pork to a cutting board and let it cool just enough to handle comfortably, then shred it into bite-sized pieces using two forks. Discard any large chunks of fat or gristle as you go; this is where a little quality control pays off.
- Finish the sauce:
- Skim excess fat from the cooking liquid with a spoon or ladle, then return the shredded pork to the slow cooker and mix it thoroughly with the sauce. Taste it here and adjust if needed—more cinnamon, more vinegar, more salt.
- Assemble and serve:
- Toast your buns lightly if you have time, pile on the warm pulled pork, and top with coleslaw or a drizzle of extra applesauce. Serve immediately while everything is still steaming.
Save There was a moment halfway through the afternoon when the slow cooker was just humming along and my entire apartment smelled like a bakery mixed with a barbecue joint, and I realized that sometimes the best meals are the ones that let you disappear for a while. By the time dinner rolled around, I wasn't just serving sandwiches—I was handing people an experience they didn't know they needed.
The Sweet and Savory Balance
The beauty of this recipe lies in how the applesauce doesn't dominate the pork but instead acts as a supporting player, rounding out the smoked paprika and cinnamon while the apple cider and Dijon mustard keep everything grounded. I've learned through trial and error that if you ever feel like the dish is tipping too far toward either sweet or savory, a splash more apple cider vinegar corrects it instantly. The brown sugar is there just to marry everything together, not to make it dessert.
Make-Ahead and Storage Wisdom
One of my favorite things about this recipe is that it actually tastes better the next day after the flavors have settled and deepened. The leftovers keep for three days in the fridge and freeze beautifully for up to two months, which means you can make it on a Sunday and pull it out for quick weeknight dinners that taste like you spent hours cooking. Just reheat it gently in a slow cooker or stovetop with a splash of apple cider to bring back the moisture.
Serving Suggestions and Variations
While the sandwich is the classic way to serve this, I've discovered that pulled pork tacos with the applesauce sauce are incredible, and once I even served it over rice for a completely different meal. Pickles or a crisp coleslaw on the side cuts through the richness beautifully, and a simple green salad rounds everything out if you want something a bit lighter. If someone wants a spicier kick, a quarter to half teaspoon of crushed red pepper flakes stirred into the sauce does the job without overwhelming the other flavors.
Save 
This recipe taught me that sometimes the most interesting meals come from unexpected combinations and a willingness to trust the process. Make it once, and I promise it'll become a regular in your rotation.
Kitchen Help
- → Can I use pork loin instead of pork shoulder?
Pork shoulder is recommended because it has more fat and connective tissue that breaks down during slow cooking, resulting in tender, juicy pulled pork. Pork loin is leaner and may become dry with extended cooking times.
- → Can I cook this in an Instant Pot instead?
Yes, you can adapt this for a pressure cooker. Use the same ingredients and 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 (the non-alcoholic kind found in the juice aisle), not apple cider vinegar. Fresh-pressed cider from a local orchard works wonderfully and adds deeper apple flavor.
- → How do I prevent the pork from being too sweet?
The Dijon mustard and apple cider vinegar provide balance to the sweetness from the applesauce and brown sugar. You can reduce the brown sugar to 2 tablespoons if you prefer a less sweet profile.
- → Can I make 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 the best bun options for these sandwiches?
Soft brioche buns, potato rolls, or classic hamburger buns all work well. For a gluten-free option, use certified gluten-free buns or serve the pork over rice or mashed potatoes instead.