One of my favorite things to throw on the smoker is a pork butt. Pulled pork is well worth the time it takes to make. I made a big batch of BBQ the other day. Now, usually, I’ll throw it on a bun with some BBQ sauce. Or I’ll even put it in a baked potato (soooo good!). This time, I went with a smoked pulled pork po boy.
You can pretty much throw anything on a smoked pulled pork po boy and it’ll be good, but start with good BBQ and you end up with a fantastic sandwich! And don’t forget the slaw. That coolness, that crunchiness, that’s what makes a good sandwich great. As does the messiness. A great sandwich makes a mess when you pick it up and take a bite. The juices have to run down your arm and onto your plate. Or into your lap. An ingredient here, an ingredient there will fall out onto your lap. You pick those up, get some of that juices from your plate on them, and into your mouth they go. Hey, I know it’s not pretty. It’s not supposed to me.
Also try my slow cooker New Orleans roast beef po boy.
Smoked Pulled Pork Po’Boy
- 2 loaves French bread halved lengthwise
- 1 cup Kaw-Cajun Comeback sauce or more, or your favorite remoulade
- 1 pound pulled pork BBQ
- 1 pound slaw mix broccoli slaw mix works great too!
- 1 jar coleslaw dressing regular or Southern
- Lightly toast the bread, if desired.
- Slather the bread halves with the Comeback sauce. Don’t be shy with it, either.
- Add the pulled pork.
- Add the slaw.
- Cut into each loaf into 3 sandwiches and serve.
Nutritional values are approximate.