Save The smell hit me before I even opened the slow cooker lid. Sweet apples mingling with savory pork, a hint of cinnamon curling through the kitchen like autumn decided to move in. I hadn't expected much when I tossed applesauce into pulled pork on a whim, honestly just trying to use up what was in the fridge. But when I shredded that first piece of meat and it fell apart like butter, I knew I'd stumbled onto something that would become a regular at our table. My husband wandered in, drawn by the smell, and before I could plate it properly he'd already grabbed a fork and declared it the best thing I'd made all month.
I made this for a backyard gathering last fall when I wanted something easy but impressive. I set out the buns, coleslaw, and extra sauce, and let everyone build their own sandwiches. My brother-in-law, who's usually the first to critique anything, went back for seconds without a word, which is his version of a five-star review. By the end of the night, the slow cooker was scraped clean and three people had texted asking for the recipe. It's become my go-to whenever I need to feed people without spending the whole day in the kitchen.
Ingredients
- Boneless pork shoulder: This cut has just enough fat to stay moist through the long cook, and it shreds beautifully without any effort.
- Kosher salt and black pepper: The foundation of flavor, don't skimp here or the pork will taste flat no matter how good the sauce is.
- Smoked paprika: Adds a subtle smoky depth that makes people think you spent hours over a grill.
- Ground cinnamon: Just a hint warms up the whole dish and plays beautifully with the apples without making it taste like dessert.
- Unsweetened applesauce: Acts as both tenderizer and sweetener, and it's the secret ingredient that makes this version different from any other pulled pork.
- Apple cider: Not vinegar, the actual cider, it adds fruity brightness and keeps everything moist during the long cook.
- Brown sugar: Balances the tang from the mustard and vinegar, creating that perfect sweet-savory harmony.
- Dijon mustard: Brings a sharp bite that cuts through the richness and keeps the sauce from feeling one-note.
- Apple cider vinegar: A little acidity is essential to balance all the sweetness and add complexity.
- Yellow onion and garlic: They soften into the sauce and add savory backbone that makes the whole dish feel complete.
- Sandwich buns: Soft buns are key, they soak up the sauce without falling apart in your hands.
- Coleslaw: The crunch and tang are the perfect contrast to the tender, saucy pork.
Instructions
- Season the pork:
- Pat the pork shoulder completely dry with paper towels, then rub the salt, pepper, smoked paprika, and cinnamon all over every surface. The spices should coat the meat like a flavorful blanket.
- Prep the slow cooker:
- Scatter the sliced onion and minced garlic across the bottom of your slow cooker to create a fragrant bed for the pork. This keeps the meat from sitting directly on the bottom and adds flavor as everything cooks together.
- Make the sauce:
- Whisk the applesauce, apple cider, brown sugar, Dijon mustard, and apple cider vinegar in a bowl until it's completely smooth and the sugar has dissolved. Taste it, it should be sweet, tangy, and just a little sharp.
- Combine and cook:
- Nestle the seasoned pork on top of the onions, then pour the applesauce mixture over it, making sure some runs down the sides. Cover with the lid and set it to low for 8 hours, then walk away and let time do its magic.
- Shred the pork:
- When the pork is fall-apart tender, lift it out onto a cutting board and use two forks to pull it into shreds, discarding any big chunks of fat. It should come apart with almost no resistance.
- Finish the sauce:
- Skim off any excess fat floating on top of the cooking liquid with a spoon, then return the shredded pork to the slow cooker and stir it all together. Let it sit for a few minutes so the meat soaks up all that flavor.
- Assemble and serve:
- Pile the warm pulled pork onto soft buns, top with coleslaw for crunch, and add extra applesauce or barbecue sauce if you want. Serve immediately while it's still steaming and irresistible.
Save The first time I packed this for lunch the next day, I reheated it in the microwave at work and two coworkers appeared at my desk within minutes, asking what smelled so good. I ended up sharing my sandwich and writing down the recipe on a sticky note. Now it's become a bit of a legend in our office, the thing I'm asked to bring to every potluck. There's something about food that brings people together like that, turning a regular Tuesday into something a little more special.
Making It Your Own
This recipe is forgiving and loves a little experimentation. I've added crushed red pepper flakes when I wanted heat, stirred in a tablespoon of molasses for deeper sweetness, and even swapped the cinnamon for a pinch of allspice when that's what I had on hand. Some nights I skip the buns entirely and serve it over mashed potatoes or rice, and it's just as satisfying. The applesauce base is your canvas, so don't be afraid to tweak the spices or add a splash of bourbon if you're feeling adventurous.
Storing and Reheating
Leftovers are a gift with this recipe, sometimes I think it tastes even better the next day after the flavors have had time to marry. I store the pork in an airtight container with plenty of the cooking liquid so it doesn't dry out, and it keeps beautifully in the fridge for up to three days. For longer storage, I freeze it in portions, and it reheats perfectly in the microwave or on the stovetop with a splash of water or cider to loosen it up. Just make sure to stir it well as it warms so everything heats evenly.
Serving Suggestions
While sandwiches are the classic route, this pulled pork plays well with all kinds of sides. I've served it with crispy potato chips and dill pickles for crunch and tang, or alongside a simple green salad dressed with apple cider vinaigrette to keep the theme going. On cooler nights, I'll pair it with roasted Brussels sprouts or sweet potato fries, and suddenly it feels like a full autumn feast.
- Top with extra coleslaw for crunch and a creamy contrast to the tender pork.
- Add a few dashes of hot sauce if you like a little heat cutting through the sweetness.
- Serve with cornbread or soft rolls on the side to soak up every bit of that sauce.
Save This is the kind of recipe that makes you look like a kitchen hero with barely any effort. Set it, forget it, and come back to something that tastes like you fussed all day.
Recipe Q&A
- → Can I use a different cut of pork?
Pork shoulder or pork butt work best due to their marbling and ability to stay moist during long cooking. Leaner cuts like tenderloin will dry out.
- → Can I make this in an Instant Pot instead?
Yes, cook on high pressure for 60-75 minutes with natural release. The pork should shred easily when done.
- → What type of applesauce should I use?
Unsweetened applesauce is recommended to control sweetness levels. Avoid chunky varieties for a smoother sauce consistency.
- → How do I prevent the pork from being too fatty?
Trim excess fat before cooking and skim the cooking liquid before mixing the shredded pork back in. Some marbling is necessary for tenderness.
- → Can I prepare this ahead of time?
Absolutely. The pulled pork actually improves in flavor when refrigerated overnight. Reheat gently with a splash of water or broth to restore moisture.
- → What sides pair well with these sandwiches?
Classic coleslaw, potato salad, baked beans, cornbread, or sweet potato fries complement the sweet-savory flavor profile beautifully.