Pulled Pork Po’Boy
The majority of my family is not a fan of seafood. Only my oldest and I love seafood. In fact, for my Christmas gift, my son took me to lunch at a seafood place that we both had been dying to try. We both would love to enjoy a shrimp Po’Boy Sandwich. However, the rest of my family, there is no way! So I recently came across a recipe for a pulled pork po’boy sandwich. I thought it would be a great option that the whole family could get on board with.
It has all the elements of a po’boy sandwich, but with pork in place of the shrimp. The pork actually cooks in a slow cooker with all of it’s seasonings making it tender, juicy, and flavorful. It’s seasoned with garlic powder, onion powder, pepper, oregano, Cajun seasoning, and vinegar. A roll toasted with butter is a key element to the sandwich along with a creamy remoulade sauce.
Here is what you need to make the
Pulled Pork Po’Boy
- GARLIC POWDER
- ONION POWDER
- PEPPER
- OREGANO
- CAJUN SEASONING
- PORK ROAST
- WATER
- VINEGAR
- MAYONNAISE
- GREEN ONIONS
- PICKLE RELISH
- HOT SAUCE
- LEMON JUICE
- KETCHUP
- MUSTARD
- GARLIC
- SALT AND PEPPER
- HOAGIE ROLLS
- BUTTER
- SHREDDED LETTUCE
- SLICED TOMATOES
Pulled Pork Po'Boy
Real Mom Kitchen
Ingredients
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp pepper
- 1 tsp oregano
- ½ tsp Cajun seasoning
- 2-3 pound pork roast
- ¼ cup water
- 2 Tbsp vinegar
For the remoulade sauce:
- 1 cup mayonnaise
- 2 green onions
- 1 Tbsp pickle relish
- 1 tsp Cajun seasoning
- 1 Tbsp hot sauce
- 1 tsp lemon juice
- 1 Tbsp ketchup
- 2 Tbsp mustard
- 1 clove garlic minced
- Salt and pepper to taste
For the sandwich:
- 6-8 hoagie rolls split
- ¼ cup butter softened
- Shredded lettuce
- Sliced tomatoes
Instructions
- In a small bowl, combine the garlic powder, onion powder, pepper, oregano, and 1/2 tsp Cajun seasoning. Rub mixture over pork and place in slow cooker. Add water and vinegar around the roast. Cover and cook on low for 8 hours. When done, remove and shred.
- Meanwhile, combine.Cover and chill until serving.
- Place all the ingredients for the remoulade sauce in a blender or food processor and blend until smooth. Cover and refrigerate until serving.
- Preheat oven to 350 degrees. Split open rolls and spread with butter. Place on a baking sheet. Bake at 350 for 7-10 minutes until lightly toasted.
- When roast is cooked, remove from slow cooker and shred.
- Fill toasted buns with pulled pork, lettuce and sliced tomatoes. Drizzle remoulade sauce over top and serve immediately. Serves 6-8.
Recipe adapted from Let’s Dish.
