Slow Cooker Pulled Pork With Apple-Hickory BBQ Sauce

Courtesy of: Santa Cruz Organic
Average: 5 (1 vote)
Servings: 12 servings
Prep: 30 min
Cook: 4 hours 30 min
Total Time: 5 hours



  • 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,