In a slow cooker, whisk together 1 1/2 cups water, vinegar, ketchup, 1/4 cup of mustard, molasses, 1 Tablespoon brown sugar, paprika, 1 teaspoon of salt, and 1/2 teaspoon of pepper. Add the pork roast to the slow cooker and rub the mixture all over the pork.

Add the sausage to the pot and cover and cook on low for 8 hours.

Remove the sausage and pork from the crock pot and set aside to cool. Skim off the excess fat from the cooking liquid. Then strain the liquid into a large skillet.

Bring the liquid to a boil over medium heat. Cook for at least 15 minutes, or until the liquid reduces by about 1/3. Meanwhile shred the pork and coarsely chop the sausage.

In a large bowl, toss the pork and sausage with just enough cooking liquid to coat the meat, but not soak it. Season with salt.

In another small bowl, whisk together the mayonnaise and remaining 2 Tablespoons mustard. Spread this on the buns. Fill the buns with the pulled pork and pickles. Serve with potato chips.