Best Applesauce Pulled Pork Sandwiches

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Coming up with easy dinner ideas that work for busy weeknights can feel like an endless puzzle. Between after-school activities, homework help, and trying to squeeze in some downtime, the last thing anyone wants is to spend hours in the kitchen preparing a complicated meal.

That’s why these applesauce pulled pork sandwiches have become such a lifesaver in our house: they’re super easy to throw together in the slow cooker, deliver rich flavor without fancy ingredients, and always leave everyone at the table satisfied and happy.

Best Applesauce Pulled Pork Sandwiches
Image: mollyshomeguide.com / Photographer Molly
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Why You’ll Love This Pulled Pork Sandwiches

  • Make-ahead friendly – This pulled pork is perfect for meal prep – it actually tastes even better the next day as the flavors continue to develop.
  • Sweet and tangy flavor – The combination of applesauce, hard cider, and fresh apples creates a unique twist on traditional pulled pork that’s both familiar and exciting.
  • Great for feeding crowds – This recipe makes enough to feed 8 people generously, making it perfect for family gatherings or casual entertaining.
  • Perfectly balanced texture – The tender, juicy pork pairs wonderfully with the crisp apple-cabbage slaw and soft challah rolls, giving you that perfect bite every time.

What Kind of Pork Should I Use?

Pork butt (which is actually from the shoulder) is the go-to cut for pulled pork, and for good reason. Despite its name, pork butt comes from the upper shoulder of the pig and has just the right amount of fat marbled throughout to keep the meat moist during long cooking. While you might see it labeled as “Boston butt” in some stores, it’s the same cut – and either name will give you great results. If you can’t find pork butt, pork shoulder picnic is a decent substitute, though it tends to be a bit tougher and requires longer cooking. Just make sure whichever cut you choose has good marbling throughout, as this internal fat is what makes pulled pork tender and juicy.

Best Applesauce Pulled Pork Sandwiches
Image: mollyshomeguide.com / Photographer Molly
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Options for Substitutions

This pulled pork recipe is pretty adaptable – here are some handy swaps you can make:

  • Pork butt: While pork butt (also called pork shoulder) gives the best results, you can use pork loin in a pinch – just know it might be a bit less juicy. Cooking time should be reduced by about an hour since loin is leaner.
  • Hard dry cider: No hard cider? Use regular apple cider or apple juice instead. You can also use beer or chicken broth as alternatives.
  • Challah rolls: Any sturdy bun works here – try brioche, potato rolls, or regular hamburger buns. Just avoid very soft bread that might get soggy quickly.
  • Green cabbage: Red cabbage works just as well for the slaw, or try a mix of both. You can even use pre-shredded coleslaw mix to save time.
  • Granny Smith apples: Any firm, tart apple will do – try Honeycrisp, Pink Lady, or Braeburn. Just stay away from softer varieties like Red Delicious.
  • Apple cider vinegar: White vinegar or rice vinegar can work for the slaw, though you might want to add a tiny bit of honey to balance the sharper taste.

Watch Out for These Mistakes While Cooking

The biggest mistake when making pulled pork is rushing the cooking process – this cut needs low and slow cooking to break down the tough muscle fibers, so plan for at least 4-5 hours of cooking time until the meat easily shreds with a fork. Another common error is not patting the meat dry before searing, which prevents that beautiful brown crust from forming – take the extra minute to thoroughly dry the pork pieces with paper towels and season them well. When it comes to the cooking liquid, don’t be tempted to completely submerge the meat – you’re braising, not boiling, so the liquid should only come about halfway up the sides of the pork. For the best flavor development, make sure to scrape up all the browned bits (fond) from the bottom of the pot after searing the meat and sautéing the onions – these caramelized pieces add deep, rich flavor to your final dish.

Best Applesauce Pulled Pork Sandwiches
Image: mollyshomeguide.com / Photographer Molly
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What to Serve With Pulled Pork Sandwiches?

These sweet and tangy pulled pork sandwiches pair perfectly with classic BBQ sides that can handle their bold flavors. A creamy coleslaw (besides the one that goes on the sandwich!) is always welcome, while baked beans bring a nice complementary sweetness to the plate. For something fresh and crunchy, try a simple cucumber and tomato salad dressed with just a splash of vinegar and oil. If you’re feeding a crowd, throw together some mac and cheese or potato salad – these comfort food favorites never disappoint alongside pulled pork.

Storage Instructions

Keep Fresh: The pulled pork stays good in an airtight container in the fridge for up to 4 days. I like to store the meat separate from the buns and slaw to keep everything fresh. The apple-cabbage slaw will stay crisp for about 2 days when stored separately in the fridge.

Freeze: This pulled pork is perfect for freezing! Pack the cooled meat with some of its juices in freezer-safe containers or bags and it’ll keep for up to 3 months. Just remember not to freeze the slaw or buns – those are best fresh.

Reheat: To warm up your pulled pork, place it in a covered dish with a splash of apple cider or water and heat it in the oven at 325°F for about 20 minutes, or until hot. You can also use the microwave – just heat in 1-minute intervals, stirring between each, until it’s warmed through. The meat should still be nice and juicy!

Preparation Time 20-30 minutes
Cooking Time 150-180 minutes
Total Time 170-210 minutes
Level of Difficulty Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

  • Calories: 3200-3600
  • Protein: 220-240 g
  • Fat: 180-200 g
  • Carbohydrates: 200-220 g

Ingredients

  • 5 pounds pork butt, trimmed of fat cap, cut into 6 pieces (3 to 4 inches each)
  • 1 tablespoon chili powder
  • 1 teaspoon hot paprika
  • Salt and black pepper to taste
  • 2 tablespoons canola oil, separated
  • 2 medium red onions, sliced thinly
  • 2 cloves garlic, sliced thinly
  • 1 cup hard dry cider
  • 1 1/2 cups applesauce, homemade or store-bought
  • 1 cup apple cider
  • 4 sprigs fresh thyme
  • 2 bay leaves
  • 5 tablespoons apple cider vinegar, separated
  • 1/4 head of green cabbage (approx. 13 ounces), cored and thinly sliced
  • 2 granny smith apples, cored, quartered, and thinly sliced crosswise
  • 8 challah rolls, split
  • Bread and butter pickles for serving

Step 1: Season and Sear the Pork

Begin by preheating your oven to 325°F.

Season the pork with chili powder, paprika, and 1 teaspoon of salt, ensuring it’s evenly coated.

Heat 1 and 1/2 tablespoons of oil in a large Dutch oven over medium-high heat.

Cook the pork in batches until browned on each side, approximately 3 to 4 minutes per side.

Once browned, transfer the pork to a plate and set aside.

Wipe out the Dutch oven to prepare for the next step.

Step 2: Prepare the Sauce Base

In the same Dutch oven, heat the remaining 1/2 tablespoon of oil over medium heat.

Add half of the onions and cook, stirring occasionally, until they are tender, about 4 to 5 minutes.

Stir in garlic and cook for an additional minute.

Pour in the hard cider and let it simmer until it reduces by half, about 4 to 5 minutes.

Next, stir in applesauce, cider, thyme, bay leaves, and another teaspoon of salt.

Combine thoroughly before returning the pork and any accumulated juices back to the pot.

Step 3: Braise the Pork

Bring the mixture in the Dutch oven to a simmer.

Cover the pot and transfer it to the preheated oven.

Let it bake for 2 hours.

After 2 hours, uncover and continue baking until the pork is tender enough to be easily shredded, which should take an additional 30 minutes to 1 hour.

Step 4: Shred and Season the Pork

Once done, carefully transfer the pork to a large bowl and discard the thyme and bay leaves.

Shred the pork using two forks.

Skim any fat from the cooking juices and stir in 2 tablespoons of vinegar.

Pour the juices over the shredded pork and gently toss to combine, ensuring it’s fully absorbed and flavorful.

Step 5: Prepare the Slaw

While the pork is baking, make the slaw by tossing together cabbage, apples, the remaining onion, 3 tablespoons of vinegar, and 1/2 teaspoon each of salt and pepper in a bowl.

Refrigerate the slaw until you’re ready to serve.

Step 6: Assemble and Serve

Serve the shredded pork on buns with a generous helping of slaw on top.

Add pickles if desired for an extra crunch.

Enjoy your hearty and flavorful meal!

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