Slow Cooker Pulled Pork With Apple-Hickory BBQ Sauce

  • Prep Time:
    30 minutes

  • Cook Time:
    4 hours, 30 minutes

  • Yield:
    Makes 12 servings


  • 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


  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.
  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.
  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.

Nutritional Information

Serving Size: 1/12 of recipe
Calories Per Serving: 300
Total Fat Grams: 15g
Calories From Fat Grams: 130
Saturated Fat Grams: 4.5g
Saturated Fat Grams Percent Daily Value: 23%
Cholesterol: 55mg
Cholesterol Percent Daily Value: 18%
Sodium: 400mg
Sodium Percent Daily Value: 17%
Carbohydrates: 26g
Carbohydrates Percent Daily Value: 9%
Sugars: 9g
Protein: 17g
Calcium Percent Daily Value: 2%
Vitamin C Percent Daily Value: 6%
Iron Percent Daily Value: 6%

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

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