Save My kitchen smelled like a fall farmers market when I first tried this—that warm blend of cinnamon and apple cider hit me before I even opened the slow cooker lid. A friend had handed me a half-empty jar of applesauce during a potluck cleanup, muttering something about not wanting it to go to waste, and I found myself wondering what would happen if I threw it into a pulled pork situation. Eight hours later, I understood why she'd been so casual about it. Sometimes the best discoveries come from kitchen accidents that weren't actually accidents.
I made this for my neighbors during an unseasonably chilly October evening when everyone brought their kids over for an informal dinner. Watching people take that first bite, their eyebrows raising slightly at the gentle sweetness mixed with savory smoke, felt like sharing a secret recipe even though I'd invented it five minutes before they arrived. One of their daughters asked for thirds, which seemed like the real victory.
Ingredients
- Pork shoulder or pork butt (3 lbs): This cut has just enough marbling to stay moist during the long cook, and it shreds like it's been waiting its whole life for a fork.
- Kosher salt (1 ½ tsp): The larger crystals dissolve slowly, seasoning the meat throughout rather than just on the surface.
- Black pepper (1 tsp): Freshly ground makes a noticeable difference in how the spice blooms during cooking.
- Smoked paprika (1 tsp): This gives you depth and a hint of smoke without needing liquid smoke or a grill.
- Ground cinnamon (½ tsp): It bridges the gap between breakfast and dinner in the most unexpected way.
- Unsweetened applesauce (1 ½ cups): Sweetened versions will make the sauce cloyingly thick, so this matters more than you'd think.
- Apple cider (1 cup): Not vinegar—the real juice carries the flavor you're after, slightly tart and genuinely fruity.
- Brown sugar (¼ cup): It melts into the liquid and rounds out any sharp edges in the sauce.
- Dijon mustard (2 tbsp): This acts like a flavor amplifier, making everything taste more of itself without tasting like mustard.
- Apple cider vinegar (2 tbsp): A small amount cuts through the richness and keeps the sauce from feeling heavy.
- Yellow onion (1 medium, thinly sliced): The onions cook down into soft, nearly invisible pieces that add sweetness and body to the sauce.
- Garlic (3 cloves, minced): Raw garlic mellows during the long cook, becoming almost creamy and sweet.
- Sandwich buns (6): Soft ones soak up the sauce without falling apart under the weight of the pork.
- Coleslaw (1 cup, optional): The crunch and acidity are optional but they balance the richness beautifully.
Instructions
- Dry and season your pork:
- Pat the shoulder completely dry with paper towels—moisture is the enemy of browning and seasoning adhesion. Sprinkle salt, pepper, paprika, and cinnamon all over, getting into the crevices and making sure every side feels coated.
- Build your slow cooker base:
- Scatter the sliced onion and minced garlic across the bottom of your slow cooker, creating a little bed that will keep the pork from sticking and add flavor to everything. This layer becomes invisible by the end but tastes like it was there the whole time.
- Make the sauce:
- In a bowl, whisk together applesauce, apple cider, brown sugar, Dijon mustard, and apple cider vinegar until the sugar dissolves and everything looks smooth and glossy. This is your flavor foundation, so taste it if you want—it should taste good enough to eat with a spoon.
- Layer and pour:
- Set the seasoned pork on top of the onions, then pour that applesauce mixture all over it, making sure some gets underneath and some clings to the top. The pork won't be submerged, but the liquid will rise slightly as it cooks.
- Cook low and slow:
- Cover and set to low heat for 8 hours—don't peek constantly or you'll let steam escape and add time to the cook. You'll know it's done when a fork easily tears through the meat without resistance.
- Shred and combine:
- Remove the pork to a cutting board and use two forks to pull it apart into bite-sized pieces, discarding any large chunks of fat that didn't render. Return the shredded pork to the slow cooker and stir it into the sauce, letting everything mingle and absorb.
- Assemble and serve:
- Toast your buns lightly if you're feeling fancy, then pile the warm pulled pork onto each one. Top with coleslaw or extra applesauce if you like—either way, serve it immediately while everything's still steaming.
Save There was a moment during that dinner when someone asked if I'd learned to make this from my grandmother, and I laughed because I'd invented it that afternoon. But then I realized that invention is just memory and intuition colliding in your kitchen, and maybe that's how all recipes start anyway. This one felt less like following instructions and more like having a conversation with the ingredients about what they wanted to become.
The Sweet-Savory Balance
The magic of this recipe lives in its restraint—applesauce could easily tip into dessert territory, but the Dijon mustard and apple cider vinegar keep everything grounded and savory. I've learned that the brown sugar exists not to make it sweet but to amplify the natural sweetness of the apples and onions, letting them shine without announcing themselves loudly. It's the culinary equivalent of someone who knows their own power and doesn't need to shout about it.
Timing and Temperature Matters
Eight hours on low is the sweet spot—any longer and the pork becomes stringy rather than tender, any shorter and the flavors haven't had time to marry. I've tried the high-heat route (someone always suggests it) and the meat gets weirdly tough despite cooking longer, like it's confused about what it's supposed to become. Low and slow really does mean something here, not just as a saying but as actual chemistry.
Making It Your Own
This recipe is forgiving enough to bend without breaking—I've added crushed red pepper flakes for heat when I wanted something spicier, and once I stirred in some whole-grain mustard because I had it sitting there. The foundation is strong enough to carry those changes without losing its identity. Think of it as a framework you're welcome to build on, not a rigid set of rules.
- For extra depth, sear the pork in a hot pan for two minutes per side before putting it in the slow cooker—it's not necessary but it adds a complexity that pays off.
- Leftovers transform beautifully into pulled pork nachos, grain bowls, or even breakfast hashes with eggs and roasted potatoes.
- If your slow cooker runs hot, check the pork at the 7-hour mark rather than waiting the full 8 to avoid accidentally overcooking.
Save This sandwich became something I make whenever the weather turns cool and I want my kitchen to smell like comfort. It sits somewhere between classic barbecue and something entirely its own, which is maybe the best place a recipe can live.
Recipe FAQ
- → Can I use a different cut of pork?
Pork shoulder or pork butt work best due to their fat content and ability to become tender during slow cooking. Leaner cuts may dry out.
- → Can I make this in an Instant Pot instead?
Yes, cook on high pressure for 60-75 minutes, then natural release for 15 minutes. The meat should shred easily when done.
- → What type of applesauce should I use?
Unsweetened applesauce is recommended to control the sweetness level. Avoid chunky varieties for a smoother sauce consistency.
- → How do I prevent the pork from being too sweet?
Reduce the brown sugar to 2 tablespoons or add an extra tablespoon of apple cider vinegar to balance the sweetness with acidity.
- → Can I prepare this ahead of time?
Absolutely. The pork can be cooked up to 3 days in advance and reheated gently in the sauce before serving.
- → What are the best toppings for these sandwiches?
Coleslaw adds crunch and freshness. Pickles, sliced jalapeños, or crispy onions also complement the sweet-savory pork beautifully.