4.1
(19)
Your folders
Your folders
Export 10 ingredients for grocery delivery
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. 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. 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.
Your folders
laurenslatest.com
5.0
(9)
480 minutes
Your folders
kimscravings.com
4.3
(40)
480 minutes
Your folders
fifteenspatulas.com
4.9
(50)
480 minutes
Your folders
delish.com
Your folders
delish.com
4.6
(36)
Your folders
bakeplaysmile.com
5.0
(2)
240 minutes
Your folders
chefjet.com
Your folders
leitesculinaria.com
4.8
(10)
600 minutes
Your folders
jessicagavin.com
4.8
(31)
360 minutes
Your folders
lanascooking.com
5.0
(5)
480 minutes
Your folders
krollskorner.com
4.9
(7)
600 minutes
Your folders
skinnytaste.com
5.0
(17)
420 minutes
Your folders
iwashyoudry.com
5.0
(2)
360 minutes
Your folders
allrecipes.com
4.6
(5.1k)
7 hours
Your folders
livinglou.com
653 minutes
Your folders
cookingclassy.com
4.8
(13)
495 minutes
Your folders
wellplated.com
300 minutes
Your folders
cookingclassy.com
Your folders
slowcookerclub.com
5.0
(3)
480 minutes