Cochon de Lait Po' Boy

A traditional New Orleans sandwich, the Cochon de Lait Po' Boy is filled with slow-roasted pork, dressed with cabbage, pickles, and a spicy mayo.

Ingredients - Serves 4

Rub the pork shoulder with the Creole seasoning and minced garlic. Let it marinate for at least 2 hours, or overnight.
Preheat your oven to 275°F. Place the pork in a roasting pan and cook for about 4 hours, or until it is tender and can be easily pulled apart with a fork.
While the pork is cooking, prepare the spicy mayo by mixing the mayonnaise and hot sauce together. Set aside.
Once the pork is done, let it rest for a few minutes before pulling it apart with a fork.
Slice the French bread in half lengthwise. Spread the spicy mayo on both sides of the bread.
Layer the pulled pork, shredded cabbage, and sliced pickles on the bread. Close the sandwich and cut into individual servings.
Serve the Cochon de Lait Po' Boy warm, with extra napkins on the side.