"Festival" Cochon de Lait Po-Boys Recipe - Reily Products
The Cochon de Lait Po-Boy is messy, delicious, and a true Louisiana classic. Roast the pork on the grill in its own rich cooking juices for a homemade take on t
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at reilyproducts.com.
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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