Slow Cooker Pulled Pork With Apple-Hickory BBQ Sauce

Prep Time 30 min
Cook Time 4 Hr 30 Min
Servings 12
Difficulty Easy


  • 3 pounds pork shoulder Boston Butt Roast
  • Fine sea salt and ground black pepper
  • 2 tablespoons natural hickory smoke flavor enhancer
  • 1 1/2 cups Santa Cruz Organic® Apple Sauce divided
  • 1 cup prepared hickory-smoked barbecue sauce
  • 1/8 teaspoon Ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 12 slider rolls
  • Roma tomatoes, lettuce and red onion for garnish


  • Step 1

    SEASON roast generously with salt and pepper. Place in slow cooker. Cover with smoke flavor enhancer, if desired. Pour 1 cup apple sauce over roast. Cover. Cook on HIGH 4 to 5 hours or LOW for 6 to 7 hours or until meat is fork tender.

  • Step 2

    COMBINE remaining 1/2 cup apple sauce, barbecue sauce, cinnamon and nutmeg in medium microwave-safe bowl. Microwave on HIGH 60 seconds or until heated through. Remove pork from cooker. Shred with two forks. Combine pork with apple-hickory bbq sauce.

  • Step 3

    CUT rolls in half. Cut tomatoes into 12 slices. Place small piece of lettuce on each roll bottom. Divide pork evenly, placing on lettuce. Top each with piece of tomato, onions and top of bun.

Serving size

  • Calories 300
  • Calories from Fat130g
  • Total Fat 15g
  • Saturated Fat 4.5g
  • Polyunsaturated Fat -1g
  • Trans Fat 0g
  • Cholesterol 55mg
  • Sodium 400mg
  • Total Carbohydrates 26g
  • Dietary Fiber 0g
  • Sugars 9g
  • Protein 17g

*Percent Daily Values are based on a 2,000 calorie diet