Cochon de Lait Sandwiches with LSU Slaw

SMOKED PORK SPICE RUB

In a bowl combine all spice rub ingredients together and mix throroughly.

SMOKED PORK

Generously coat the pork butt in the spice rub.  Smoke pork at 225° for 12 hours.  Remove from heat and place in a pan. Cover with foil and smoke for a minimum of 2 hours, and up to 7 hours.  Use a pan to catch any drippings.  When fully cooked, shred the pork with forks.  If the pork is dry, add in a few of the drippings and any additional spices you may want.

SLAW

In a blender, combine vinegar, syrup, mustard, honey, garlic and seasonings. Turn on low and slowly drizzle in 1 cup of oil at a time until completely emulsified.

In another bowl combine the cabbage and peppers. Add 1/4 cup of vinaigrette and toss. Add additional vinaigrette to taste.

SANDWICH

Brand the top of the bun with LSU logo or brand. On the bottom of the bun, add a layer of pulled pork and then a layer of slaw, top with bun.