Pulled Pork w/ Southern Comfort BBQ Sauce or Spicy Chicken Tenders w/ Blue Cheese Coleslaw Po-Boy Recipe

Season and Cook the Pork

Rub the pork shoulder with salt, black pepper, garlic powder, and onion powder. Place it in a slow cooker with apple cider vinegar, Southern Comfort whiskey, and barbecue sauce. Cook on low for 8-10 hours until tender.

Shred the Pork

Once cooked, remove the pork from the slow cooker and shred it with two forks. Mix it with the sauce in the slow cooker.

Combine Ingredients

In a large bowl, combine the shredded cabbage, carrots, blue cheese, mayonnaise, apple cider vinegar, sugar, salt, and pepper. Toss until well mixed.

Chill

Refrigerate for at least 30 minutes before serving to allow the flavors to meld.

Marinate Chicken

Soak the chicken strips in buttermilk for at least 1 hour or overnight in the refrigerator.

Coat and Fry

In a bowl, mix flour, paprika, salt, black pepper, and cayenne pepper. Dredge the marinated chicken in the flour mixture and fry in hot oil until golden brown and cooked through, about 5-7 minutes.

Assemble the Po-Boy

Slice the French bread rolls. Fill each roll with pulled pork or spicy chicken tenders. Top with blue cheese coleslaw and serve.