Super Bowl Recipe: Cajun Pulled Pork Po 'Boy

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
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.
0 Responses