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This dish combines two of New Orleans' favorite dishes Cajun Pork Roast and the Po 'Boy. Enjoy:
Cajun Pork Roast
1 4 - 5 pound Boston Butt
Cajun Seasoning
1 onion, rough chopped
2 ribs celery, rough chopped
1 bell pepper, rough chopped
1 tablespoon fresh thyme
3 cloves garlic, peeled
12 French loaves
Flour
Water, stock or beer
Lettuce, shredded
Tomatoes, sliced
Red onion, sliced
Mayonnaise to taste
Add 2 tablespoons of Cajun Seasoning to vegetables and thyme and place into a Food processor to form a paste. Rub paste all over roast. Place roast in Dutch oven. Cook 350 degrees until roast is brown. Cover, reduce heat to 300 degrees and cook for 3 hours or until roast is tender. Remove to roast to a cutting board and let rest. Make a gravy by setting the Dutch oven over a burner set to medium heat. Add flour to the pan drippings (and cooking oil if necessary) and cook a roux to blond stage. Add water, stock, beer or a combination and cook until desired thickness.
While the gravy is cooking use gloved hands or two forks to pull the pork. Build a sandwich by toasting the French loaf, stuff with pulled pork, ladle some gravy, top with lettuce, tomato, onion then slather mayo on the top of the loaf.
Cajun Pork Roast
1 4 - 5 pound Boston Butt
Cajun Seasoning
1 onion, rough chopped
2 ribs celery, rough chopped
1 bell pepper, rough chopped
1 tablespoon fresh thyme
3 cloves garlic, peeled
12 French loaves
Flour
Water, stock or beer
Lettuce, shredded
Tomatoes, sliced
Red onion, sliced
Mayonnaise to taste
Add 2 tablespoons of Cajun Seasoning to vegetables and thyme and place into a Food processor to form a paste. Rub paste all over roast. Place roast in Dutch oven. Cook 350 degrees until roast is brown. Cover, reduce heat to 300 degrees and cook for 3 hours or until roast is tender. Remove to roast to a cutting board and let rest. Make a gravy by setting the Dutch oven over a burner set to medium heat. Add flour to the pan drippings (and cooking oil if necessary) and cook a roux to blond stage. Add water, stock, beer or a combination and cook until desired thickness.
While the gravy is cooking use gloved hands or two forks to pull the pork. Build a sandwich by toasting the French loaf, stuff with pulled pork, ladle some gravy, top with lettuce, tomato, onion then slather mayo on the top of the loaf.
