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Cochon de Lait Sandwiches with LSU Slaw

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Cochon de Lait Sandwiches with LSU Slaw

19-hour smoked pork sandwiches, perfect for an LSU game.

Scale

Ingredients

SMOKED PORK 

5 lb pork butt
3 tbs kosher salt
1 tsp cayenne
4 tbs paprika
2 tbs minced garlic
2 tbs brown sugar
2 tsp dry thyme
2 tbs onion powder
1 cup creole mustard
4 tbs oil

LSU SLAW

3 tsp honey
3/4 cup Steen’s vinegar
1/2 cup Steen’s cane syrup
1 tsp salt
1 tsp crushed red pepper
5 tbs Dijon or Creole mustard
2 tsp garlic- minced
4 cups vegetable oil
1/2 head purple cabbage, thinly sliced
1 yellow bell pepper, thinly sliced

Instructions

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.

Notes

Watch the video here.

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