Cajun Slow-Cooker Pulled Pork

• 1/2 cup apple cider vinegar
• 1/3 cup ketchup
• 1/4 cup plus 2 tablespoons Creole or spicy brown mustard
• 1 tablespoon molasses
• 2 tablespoons packed light brown sugar
• 2 teaspoons paprika
• Kosher salt and freshly ground pepper
• 1 3 -to-4-pound boneless pork shoulder
• 2 links andouille sausage
• 1/3 cup mayonnaise
• 8 soft sesame buns
• Pickle slices and potato chips, for serving

1. Whisk 1 1/2 cups water, the vinegar, ketchup, 1/4 cup mustard, the molasses and 1 tablespoon brown sugar in a 7-to-8-quart slow cooker.
2. Combine the remaining 1 tablespoon brown sugar, the paprika, 1 teaspoon salt and 1/2 teaspoon pepper in a small bowl.
3. Rub all over the pork, then add to the slow cooker along with the sausage.
4. Cover and cook on low, 8 hours.
5. Remove the pork and sausage and set aside to cool slightly.
6. Skim off the excess fat from the cooking liquid, then strain into a large skillet and bring to a boil.
7. Cook until reduced by one-third, about 15 minutes.
8. Shred the pork with a fork and coarsely chop the sausage.
9. Toss the pork and sausage with enough of the reduced cooking liquid to moisten; season with salt.
10. Whisk the mayonnaise and the remaining 2 tablespoons mustard in a small bowl; spread on the buns.
11. Fill with the pulled pork and pickle slices.
12. Serve with potato chips.
13. Per serving: Calories 533; Fat 29 g (Saturated 9 g); Cholesterol 157 mg; Sodium 1,094 mg; Carbohydrate 23 g; Fiber 1 g; Protein 43 g
14. Photograph by Johnny Miller

apple cider vinegar, ketchup, brown mustard, molasses, brown sugar, paprika, kosher salt, pork shoulder, links andouille sausage, mayonnaise, sesame buns, potato chips

Taken from www.foodnetwork.com/recipes/food-network-kitchens/cajun-slow-cooker-pulled-pork-recipe.html (may not work)