Festival Style Cochon de Lait Po-Boys Recipe - Reily Products

Ingredients

• Pork marinade:
• ½ cup Blue Plate Mayonnaise
• 1 tablespoon light brown sugar
• 1 teaspoon Creole mustard
• 1 teaspoon Creole seasoning
• ¼ teaspoon smoked paprika
• ⅛ teaspoon ancho chile powder
• ⅛ teaspoon cayenne pepper
• Creoleaise Sauce:
• ¼ cup Creole mustard
• 1 tablespoon white wine or cane vinegar
• 6 pounds bone-in pork butt
• 1 loaf po-boy bread, cut into 4 (6-inch) lengths
• 1 ⅓ cups Traditional Coleslaw
• Special Equipment:
• Grill or smoker
• Probe thermometer*
• Disposable aluminum pan with sides