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 its own rich cooking juices for a homemade take on this New Orleans Jazz & Heritage Festival and Poboy Fest favorite. And dress those po-boys with crunchy coleslaw made with Blue Plate Mayo – That’s the good stuff!
Yield:
4 sandwiches
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:
- ½ cup Blue Plate Mayonnaise
- 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
Directions
- 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.
- Score the fat cap on the pork. Spread the marinade evenly over the pork butt and refrigerate, uncovered, overnight.
- 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.
- 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.
- Pull the meat from the bones, cover the meat and keep it in a warm oven until ready to make sandwiches.
- Make the Creoleaise Sauce: Combine the mayonnaise, mustard and vinegar in a small bowl and mix well. Transfer to a squeeze bottle.
- 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.
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- *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.
