Save My neighbor knocked on my door one Sunday morning holding a slow cooker and a bag of apples. She needed to borrow my kitchen because hers was being renovated, and I ended up learning the best pork trick I never knew existed. The smell of cinnamon and slow-braised pork filled my apartment for eight hours, and by dinnertime, we had a table full of friends tearing into sandwiches that tasted like autumn wrapped in soft bread. I've been making this ever since, always remembering that random Sunday that turned into a feast.
I brought this to a potluck once, and someone asked if I'd used a secret barbecue rub from some fancy butcher shop. I laughed and told them it was just applesauce and a slow cooker. The simplicity is what makes it so good. You don't need to babysit the stove or worry about timing. Just layer everything in, walk away, and come back to something that tastes like you worked all day.
Ingredients
- Boneless pork shoulder or pork butt: This cut has enough fat to stay tender during the long cook, and it shreds beautifully without drying out.
- Kosher salt: Draws out moisture initially, then helps the pork absorb all the flavors from the sauce as it cooks.
- Black pepper: Adds a subtle heat that doesn't overpower the sweetness of the apples.
- Smoked paprika: Gives a gentle smokiness that mimics outdoor grilling even though you're indoors with a slow cooker.
- Ground cinnamon: Just enough to hint at warmth without making it taste like a dessert, it ties the apples together perfectly.
- Unsweetened applesauce: The secret ingredient that tenderizes the pork and creates a naturally sweet base for the sauce.
- Apple cider: Not vinegar, the juice kind, it adds fruity depth and a bit of acidity that balances the richness of the meat.
- Brown sugar: Caramelizes slightly during cooking and deepens the sweetness without making it cloying.
- Dijon mustard: Brings a sharp tangy note that cuts through the sweetness and adds complexity.
- Apple cider vinegar: Brightens everything up and keeps the sauce from feeling too heavy.
- Yellow onion: Softens into the sauce and adds a mild sweetness that blends into the background.
- Garlic: Mellows as it cooks and adds savory depth that anchors all the fruity flavors.
- Sandwich buns: Soft enough to soak up the sauce but sturdy enough to hold the pork without falling apart.
- Coleslaw: Optional but highly recommended, it adds crunch and a cool contrast to the warm, tender 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 side. This dry surface helps the spices stick and creates better flavor.
- Layer the aromatics:
- Scatter the sliced onion and minced garlic across the bottom of your slow cooker. They'll soften into the sauce and keep the pork from sitting directly on the hot surface.
- Make the sauce:
- In a medium bowl, whisk the applesauce, apple cider, brown sugar, Dijon mustard, and apple cider vinegar until everything is smooth and the sugar dissolves. It should smell sweet and tangy at the same time.
- Combine everything:
- Set the seasoned pork on top of the onions and pour the applesauce mixture evenly over it, making sure it gets into the crevices. The pork doesn't need to be submerged, it will release its own juices as it cooks.
- Slow cook:
- Cover the slow cooker and set it to low heat for 8 hours. Walk away and let it do its thing, the pork will become fall-apart tender and absorb all those sweet and savory flavors.
- Shred the pork:
- Carefully lift the pork out onto a cutting board and use two forks to pull it into shreds, discarding any large chunks of fat. It should come apart with almost no effort.
- Finish the sauce:
- Skim any excess fat from the top of the cooking liquid with a spoon, then return the shredded pork to the slow cooker and stir it into the sauce. Let it sit for a few minutes to soak everything up.
- Assemble and serve:
- Pile the saucy pulled pork onto soft sandwich buns and top with coleslaw or extra applesauce if you like. Serve immediately while it's still warm and juicy.
Save One winter evening, I made this for my brother who was recovering from a cold. He ate two sandwiches and told me it was the first thing that actually tasted good in days. The sweetness from the apples felt comforting, and the warmth from the spices was exactly what he needed. It reminded me that food doesn't always have to be fancy to feel healing.
How to Store and Reheat
Let the pulled pork cool to room temperature, then transfer it with all the sauce into an airtight container. It keeps in the fridge for up to three days and actually tastes better the next day once the flavors have married. To reheat, warm it gently in a saucepan over low heat or microwave it in short intervals, stirring occasionally to keep it from drying out. If you're freezing it, portion it into freezer-safe bags, press out the air, and freeze flat for up to two months. Thaw overnight in the fridge before reheating.
Serving Suggestions
This pulled pork is incredibly versatile beyond just sandwiches. Pile it over baked sweet potatoes for a hearty dinner, toss it with pasta and a little cream for a quick weeknight meal, or serve it over rice with steamed greens. I've even stuffed it into tacos with pickled red onions and cilantro, and it was a hit. The sweet and savory flavor works with almost anything, so don't be afraid to get creative with what's already in your fridge.
Make It Your Own
If you like a little heat, stir in crushed red pepper flakes or a diced jalapeño with the onions. For a smokier flavor, add a teaspoon of liquid smoke to the sauce or use chipotle powder instead of smoked paprika. You can also swap the apple cider for pineapple juice for a tropical twist, or use pear sauce instead of applesauce for a slightly different sweetness. The base recipe is forgiving, so adjust it to match what you have on hand or what sounds good to you.
- Try toasting the buns with a little butter before assembling for extra texture and richness.
- Add a handful of raisins or dried cranberries to the slow cooker for bursts of sweetness throughout the pork.
- Serve with pickles, potato chips, or a tangy mustard-based slaw to balance the sweetness.
Save This recipe has become my go-to whenever I need to feed people without stress. It's warm, satisfying, and always makes the house smell incredible.
Recipe FAQs
- → Can I use pork loin instead of pork shoulder?
Pork shoulder is recommended because its higher fat content keeps the meat moist and tender during the long cooking time. Pork loin is leaner and may become dry when slow-cooked for 8 hours.
- → Can I make this in an Instant Pot instead?
Yes, you can pressure cook the seasoned pork with the sauce on high pressure for 60-75 minutes, then allow natural release for 15 minutes before shredding.
- → What type of applesauce works best?
Unsweetened applesauce is ideal as it allows you to control the sweetness level with brown sugar. Avoid chunky varieties for a smoother, more cohesive sauce.
- → How do I prevent the pork from being too watery?
After shredding, skim fat from the cooking liquid. If the sauce seems thin, simmer the shredded pork uncovered on high for 20-30 minutes to reduce and thicken the liquid.
- → Can I prepare this ahead of time?
Absolutely. The pulled pork actually tastes better the next day as flavors meld. Store in an airtight container in the refrigerator and reheat gently before serving.
- → What can I substitute for apple cider?
Use apple juice as a direct replacement, though cider provides a deeper apple flavor. You can also use chicken or vegetable broth with a tablespoon of apple cider vinegar added.