Cochon De Lait Po – Boy Recipe
Roasted Pork, Tangy Slaw, Pickles & Creole Mayo
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Ingredients
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Roasted Pork
Tangy Slaw
Pickles & Creole Mayo
For Assembly
Method
Roasted Pork
- 1
Prepare the Pork
Preheat your oven to 300°F (150°C).
- 2
Season the Pork
In a small bowl, mix garlic powder, onion powder, paprika, cayenne pepper, salt, and black pepper. Rub the mixture all over the pork shoulder.
- 3
Roast the Pork
Place the pork in a roasting pan and drizzle with olive oil. Pour apple cider vinegar into the bottom of the pan. Cover with foil and roast for about 4 hours, or until the pork is tender and shreds easily.
- 4
Shred the Pork
Remove from the oven, let it rest for 15 minutes, then shred the pork using two forks.
Tangy Slaw
- 5
Mix the Slaw Ingredients
In a large bowl, combine the shredded cabbage, shredded carrot, and sliced red onion.
- 6
Prepare the Dressing
In a separate bowl, whisk together mayonnaise, apple cider vinegar, sugar, salt, and black pepper.
- 7
Combine Slaw and Dressing
Pour the dressing over the slaw mixture and toss well to combine. Let it sit for at least 30 minutes in the refrigerator to let the flavors meld.
Pickles & Creole Mayo
- 8
Make the Creole Mayo
In a bowl, combine mayonnaise, creole mustard, lemon juice, and hot sauce. Mix until smooth and set aside.
For Assembly
- 9
Assemble the Po-Boys
Slice the French rolls lengthwise without cutting all the way through. Fill each roll generously with shredded pork, top with tangy slaw, dill pickles, and a dollop of creole mayo.