Serves 8
½ cup apple cider vinegar
½ cup ketchup
¼ 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
½ cup mayonnaise
8 soft sesame buns
Pickle slices and potato chips, for serving
Whisk 1½ cups water, the vinegar, ketchup, ¼ 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 ½ 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.