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1. Whisk the beer, vinegar, ketchup, 1/4 cup of the spicy brown mustard, the molasses and 1 tablespoon brown sugar in a crockpot.
2. Combine the remaining 1 tablespoon brown sugar, cajun seasoning, creole seasoning, paprika and a pinch of salt and pepper.
3. Heat a large skillet over medium-high heat and add oil.
4. Rub the pork all over with the seasonings.
5. Once hot, add pork and sear on all sides until golden brown (about 2 minutes per side).
6. Add pork to the crockpot and sprinkle with any remaining seasonings and or dripping from the pan.
7. Add the sausage and cover and cook on low, 8 hours.
8. Remove the pork and sausage and set aside to cool slightly.
9. Skim off the excess fat from the cooking liquid, then strain into a large skillet and bring to a boil.
10. Cook until reduced by one-third, about 10 minutes.
11. While the sauce cooks combine the purred avocado, lemon juice and remain 2 tablespoons spicy brown mustard.
12. Stir until combined and set aside.
13. Preheat the broiler.
14. Shred the pork with a fork and coarsely chop the sausage.
15. Toss the pork and sausage with the sauce.
16. Spread a little of the spicy avocado crema on the bottom of the toasted ciabatta bun, then top with the pork and a few slices of cheddar cheese.
17. Place under the broiler for 30 seconds to melt the cheese.
18. Remove and top with the south west slaw and the top half of the bun.
19. To make the southwest pepper slaw, puree the avocado, lemon juice, olive and 1/2 teaspoon kosher salt (if it seems thick add a tablespoon of water or beer at time to thin).
20. Toss with the corn, red pepper, orange pepper, poblano and chopped green onions.
21. Serve with the cajun pulled pork.

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