Slow Cooker Cajun Pulled Pork Sandwiches

Ingredients:

• 1,350–1,800 g boneless pork shoulder
• 2 cartons of smoked pork sausage
• 1/4 cup plus 2 tablespoons Cajun or spicy brown mustard
• 1/2 cup apple cider vinegar
• 1/3 cup ketchup
• 1 tbsp. molasses
• 2 tsp paprika
• 2 tablespoons light brown sugar
• Coarse salt and freshly ground pepper
• 1/3 cup mayonnaise
• 8 sweet buns with sesame seeds
• Pickles and potato chips for serving

Preparation:

1. In a 6.5-7.5 liter multicooker bowl, combine 1.5 cups of water, vinegar, ketchup, 1/4 cup of mustard, molasses, and 1 tbsp of brown sugar.
2. In a small bowl, combine the remaining 1 tablespoon brown sugar, paprika, 1 teaspoon salt, and 1/2 teaspoon pepper. Rub the pork with the mixture and place it in the slow cooker bowl along with the sausages. Close the slow cooker and cook for 8 hours on low.
3. Transfer the pork and sausages to a platter to cool slightly. Skim off the fattier outer layer of the meat juices, then strain them into a large skillet and bring to a boil. Cook for 15 minutes, until the liquid has reduced by a third.
4. Shred the pork with a fork. Coarsely chop the sausages. Mix the meat and sausages with the prepared sauce and season with salt.
5. In a small bowl, combine mayonnaise and the remaining 2 tablespoons of mustard. Spread the mixture on the buns. Top with the roast pork and pickle slices, then cover with the top halves of the buns. Serve with potato chips.