Festival Style Cochon de Lait Po-Boys
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 […]
Source: Blue Plate Mayonnaise
Ingredients
- Pork marinade
- Blue Plate Mayonnaise
- tablespoon light brown sugar
- teaspoon Creole mustard
- teaspoon Creole seasoning
- teaspoon smoked paprika
- teaspoon ancho chile powder
- teaspoon cayenne pepper
- Creoleaise Sauce
- Creole mustard
- tablespoon white wine or cane vinegar
- pounds bone-in pork butt
- loaf po-boy bread, cut into 4 lengths
- Traditional Coleslaw
- Special Equipment
- Grill or smoker
- Probe thermometer*
- Disposable aluminum pan with sides