Slow-Cooked Cochon de Lait Po’Boy
Even though French Quarter Fest and Jazz Fest aren't happening this year, we can still taste the flavors of the fests! The tender pork melts in your mouth and the tangy coleslaw and Creole mayo are...
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Cooking tools:
- Slow cooker
- Paring knife
- Baking dish
- Mixing bowl
- Measuring spoon
- Measuring cup
- Fork
- Serving platter
- Toaster
Ingredients
- One 6 to 7-pound Boston butt pork roast, preferably bone-in
- 8 large cloves garlic, peeled and halved lengthwise
- Crystal hot sauce
- 2 tablespoons sweet pimentón (sweet Spanish smoked paprika)
- 1 tablespoon plus 1 teaspoon Kosher salt
- 1 tablespoon Emeril’s Original Essence
- 1 teaspoon cayenne
- ¼ cup beef stock, chicken stock, or water
- 2 large loaves Po’Boy bread, for serving
- Tangy Coleslaw, for serving (recipe follows)
- Creole Mayonnaise Spread, for dressing sandwiches
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