Slow-Cooked Cochon de Lait Po-Boys

Makes 12-14 sandwiches. Recipe is courtesy of Emeril Lagasse.

1 (6 to 7-lb.) Boston butt pork roast, preferably bone-in

8 large cloves garlic, peeled and halved lengthwise

Crystal hot sauce

2 tbls. sweet pimentón (sweet Spanish smoked paprika)

1 tbl. plus 1 tsp. kosher salt

1 tbl. Emeril’s Original Essence

1 tsp. cayenne

¼ cup beef stock, chicken stock, or water

2 large loaves po-boy bread, for serving

Tangy Coleslaw, for serving (recipe follows)

Creole Mayonnaise Spread, for dressing sandwiches (recipe follows)

1. Place the pork in a shallow baking dish. Using the tip of a paring knife, make 16 narrow but deep slits in the meat, evenly spaced on all sides, and insert a piece of garlic deep into each slit. Sprinkle a few drops of the hot sauce into each hole. In a small bowl, combine the pimentón, salt, Essence and cayenne. Sprinkle the seasoning blend evenly over all sides of the roast and rub into the meat.

2. Put the roast (fat side up) in the crock of a 6-quart slow cooker and pour the stock around the roast. Cook on the High setting until the roast is tender and falling apart, 7 to 8 hours. (As the meat becomes tender, break the roast into several smaller pieces.)

3. Remove the roast from the slow cooker and transfer to a large heat-proof bowl or platter. Remove any excess fat and/or bones and discard. Using two forks, pull the meat into shreds. Ladle on enough of the accumulated cooking juices from the slow cooker to keep the meat moist. Taste and adjust the seasoning if necessary.

4. Serve the meat hot, on lightly toasted French bread, garnished with the Tangy Coleslaw and slathered with the Creole Mayonnaise Spread.

Tangy Coleslaw

Serves 6 to 8.

½ medium green cabbage, cored and thinly shredded (about 3 cups)

½ medium red cabbage, cored and thinly shredded (about 3 cups)

½ red onion, halved and thinly sliced

2 tbls. plus ½ tsp. kosher salt

4 tbls. cider vinegar

3 tbls. sugar

2 tbls. Creole mustard, or other whole-grain spicy mustard

¼ tsp. celery seeds

¼ tsp. freshly ground black pepper

1?3 cup vegetable oil

4 green onions, minced

1. Toss the cabbage and the onion with 2 tablespoons of the salt in a large colander and set aside over another bowl or in the sink until the vegetables have wilted, about 1 hour. Rinse the cabbage mixture thoroughly under cool running water and then spin it dry in a salad spinner.

2. While the cabbage is wilting, make the dressing: Whisk the vinegar, sugar, mustard, celery seeds, pepper and remaining ½ teaspoon kosher salt together in a small nonreactive mixing bowl. Little by little, add the oil in a slow, steady stream to form a smooth, slightly thickened dressing.

3. When you are ready to serve, toss the drained, wilted cabbage mixture with the green onions and enough of the dressing to coat the slaw. Taste and adjust the seasoning if necessary.

Creole Mayonnaise Spread

1 ½ cups mayonnaise

3 tbls. Creole mustard, or other whole-grain spicy mustard

1 ½ tbls. prepared horseradish

2 tbls. minced green onions

¼ tsp. cayenne

1 tsp. minced garlic

Pinch of salt

1. Combine the mayonnaise, mustard, horseradish, green onions and cayenne in a small mixing bowl.

2. On a cutting board, mash the garlic and salt to a paste with the side of your chef’s knife. Add the garlic paste to the mayonnaise mixture and stir until thoroughly combined. Refrigerate until ready to serve, up to several days in advance.