- ½ cup apple cider vinegar
- 1 ½ cups water
- 1/3 cup ketchup
- ¼ cup plus 2 tablespoons Creole or spicy brown mustard (we used Zatarain’s Creole mustard)
- 1 tablespoon molasses
- 2 tablespoons packed light brown sugar, divided
- 2 teaspoons paprika (we used smoked paprika)
- Kosher salt and freshly ground black pepper
- 1 (3-to-4-pound) boneless pork shoulder
- 2 links andouille sausage (we used Roger Wood brand andouille)
- 1/3 cup mayonnaise
- 8 soft sesame buns
- Pickle slices and potato chips, for serving (we used dill pickle slices and Lay’s Original potato chips)
- Add the water, vinegar, ketchup, ¼ cup mustard, molasses and 1 tablespoon brown sugar to a 7- to 8-quart slow cooker, stirring until combined.
- In a small mixing bowl, combine the remaining brown sugar, paprika, 1 teaspoon salt and ½ teaspoon pepper. Rub the mixture all over the pork, placing it in the slow cooker afterwards as well as adding in the andouille. Put the lid on the slow cooker and let it cook on LOW for 8 hours.
- Take the pork and sausage out of the slow cooker and place it on a cutting board (or something else big enough to fit the pork and sausage on) to cool down a little bit. Skim off the fat from the cooking liquid before you strain it over a large skillet. Turn the heat up high enough for boiling to occur, letting it boil for 15 minutes or until the liquid’s been reduced by one-third (we had about 2 cups worth of liquid left after reducing).
- Shred the pork using forks and coarsely chop the sausage. Pour enough of the cooking liquid over the meat to moisten it, seasoning the mixture with salt afterwards if you think it needs it.
- In a small bowl (one-cup capacity is all that’s needed) mix the mayonnaise and remaining mustard together, spreading it on the buns afterwards. Fill with the pulled pork mixture and pickle slices. Serve potato chips on the side.
We love eating pulled pork and we love andouille so naturally we had to try this recipe ! This was delicious, the meat itself is good but it’s the sauce that really turns up the flavor on the pulled pork and andouille. The meat mixture can be a little heavy so it’s nice having that acidity from the pickles and the tanginess of the creamy spread to cut through that heaviness.
Recipe source unknown.
We weren’t paid in any form to promote Zatarain’s, Roger Wood or Lay’s.
Take care everybody !