Cajun Slow-Cooker Pulled Pork
By cheeserohan
Ingredients
- 1/2 cup apple cider vinegar
- 1/2 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
- 8 soft sesame buns
- pickle slices and potato chips, for serving
Details
Servings 8
Preparation time 20mins
Adapted from foodnetworkmagazine.com
Preparation
Step 1
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. Rub all over the pork, then add to the slow cooker along with the sausage. Cover and cook on low, 8 hours.
3. 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.
4. 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.
5. 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.
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