Ingredients

• 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

Instructions

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. Combine the remaining 1 tablespoon brown sugar, the paprika, 1 teaspoon salt and 1/2 teaspoon pepper in a small bowl. Rub all over the pork, then add to the slow cooker along with the sausage. Cover and cook on low, 8 hours. Remove the pork and sausage and set aside to cool slightly. Skim off the excess fat from the cooking liquid, then strain into a large skillet and bring to a boil. Cook until reduced by one-third, about 15 minutes. Shred the pork with a fork and coarsely chop the sausage. Toss the pork and sausage with enough of the reduced cooking liquid to moisten; season with salt. Whisk the mayonnaise and the remaining 2 tablespoons mustard in a small bowl; spread on the buns. Fill with the pulled pork and pickle slices. Serve with potato chips.
2. Photograph by Johnny Miller