Festival Style Cochon de Lait Po-Boys Recipe
The Cochon de Lait Po-Boy is a Louisiana classic – the festival season food we long for all year. Marinate some pork overnight and roast it on the grill in its
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Cooking tools:
- Grill
- Instant-read thermometer
- Aluminum pan
- Roasting rack
- Squeeze bottle
- Oven
- Refrigerator
- Mixing bowl
- Spoon
- Measuring cup
- Measuring spoon
- Aluminum foil
- Chef's knife
- Cutting board
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
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