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“Festival” Cochon de Lait Po-Boys

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 this New Orleans Jazz & Heritage Festival and Poboy Fest favorite. (Plan ahead to marinate the pork overnight.) And dress those po-boys with crunchy coleslaw made with Blue Plate Mayo – That’s the good stuff!

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:

  • 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

Directions

  1. Make the Marinade: Combine the mayonnaise, brown sugar, mustard, Creole seasoning, smoked paprika, chile powder and cayenne pepper in a small bowl and mix well.
  2. Score the fat cap on the pork. Spread the marinade evenly over the pork butt and refrigerate, uncovered, overnight.
  3. Prepare the grill. Heat the grill to 250℉. Once hot, place the pork butt on the grill on the side with indirect heat; close the lid. Make sure the temperature remains at 250℉. Continue to check the temperature while cooking. Cook the pork for 4 hours.
  4. Remove the pork from the grill and wrap in aluminum foil. (Do this carefully; the pork will be hot.) Place the wrapped pork on a small rack, place the rack in a disposable aluminum pan, and transfer back to the grill. Insert a probe thermometer*, and continue to cook until the internal temperature reaches 200℉, another 2 hours or more if necessary. Once the pork reaches 250℉, remove it from the grill and let it rest, covered, for at least 10 to 15 minutes.
  5. Pull the meat from the bones, cover the meat and keep it in a warm oven until ready to make sandwiches.
  6. Make the Creoleaise Sauce: Combine the mayonnaise, mustard and vinegar in a small bowl and mix well. Transfer to a squeeze bottle.
  7. Slice each loaf piece in half lengthwise. Pile about ⅓ cup of coleslaw on each bottom piece, add the pulled pork and drizzle with the Creoleaise Sauce. Assemble top pieces and serve immediately.
      *If you do not have a probe thermometer, use a meat thermometer; insert into the thickest part of the meat and test every half hour.