Cajun Pulled Pork Sandwiches with Southwestern Slaw

Yield:  8 sandwiches

Recipes from Food Network Magazine, June 2013 issue

Ingredients:

For the Cajun Slow-Cooker Pulled Pork:

1/2 cup apple cider vinegar

1/3 cup ketchup

1/4 cup plus 2 Tbsp Creole or spicy brown mustard

1 Tbsp molasses

2 Tbsp packed light brown sugar

2 tsp paprika

Kosher salt and ground pepper

1 3-4 pound boneless pork shoulder

2 links andouille sausage

1/3 cup mayonnaise

8 soft sandwich buns

For the Southwestern Slaw:

3 cups shredded green cabbage

3 cups shredded red cabbage

1 Tbsp plus 1/2 tsp kosher salt

1 avocado

1/3 cup lemon juice

1/3 cup olive oil

1/3 cup water

1 cup corn

1 poblano pepper, thinly sliced

1 small bunch chopped scallions

Directions for the pulled pork:

Whisk 1 1/2 cups water, the vinegar, ketchup, 1/4 cup mustard, the molasses, and 1 Tbsp brown sugar in a 7-8 quart slow cooker.

Combine the remaining 1 Tbsp brown sugar, the paprika, 1 tsp salt and 1/2 tsp 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 (or according to your slow cooker's directions).

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.

Directions for the slaw:

Toss red and green cabbage with 1 Tbsp kosher salt in a colander; let sit 1 hour, then rinse and dry well.  Meanwhile, puree avocado, lemon juice, olive oil, and water, and 1/2 tsp kosher salt.  Toss mixture with the cabbage, corn, poblano pepper and chopped scallions.

To assemble sandwiches:

Whisk the mayonnaise and the remaining 2 Tbsp mustard in a small bowl; spread onto the buns.  Fill with the pulled pork mixture and slaw.  Serve with potato chips if desired.