What seemingly looks like a simple pork sandwich is described best by the name of the restaurant that made it famous, “Love at First Bite.” This is a masterpiece sandwich and an absolute bucket list item. Prepare to fall in love.
2loavesPoboy bread or French Bread (see notes above)Preferably from New Orleans or sub with hoagie bread
2bagsZapp's Potato chips
Make the Figgy Piggy Rub
Every pit master has their own take on pork rubs and this is mine. It's named after my dearly departed Son, David aka Figgy. Since my family hails from Belize, I'm a fan of recado or annato powder or achiote molido. You can find it in most Latin sections of grocery stores or at your favorite Tienda. I feel it adds brightness and balance to the smoky paprika and spicy cayenne.
Mix all the Figgy Piggy Rub together in a shaker with holes large enough to flow evenly, otherwise use a spoon and your hands.
Prepare the Butts
I like to prep the butts the day or night before. It makes a difference because it allows the rub to penetrate the meat which also helps form a nice bark and deep flavor. It is not necessary but it is highly recommended.
Mix olive oil and Melinda’s together well with a small whisk or fork.
Make buttons by using a pairing knife, cut slits into the fat side of the pork butt deep enough to stuff a garlic clove into but never through the meat. Using a small spoon or squeeze bottle, fill the slits with with some of the oil mixture and push a parsley leaf and garlic clove into the slit to complete the “button.”
Coat the entire butt with the Figgy Piggy Rub. place in a pan and cover with foil or plastic wrap. Place in the refrigerator for several hours or overnight for best results.
Make the Creole Mayo
Combine the mayonnaise, mustard, horseradish, green onions and cayenne in a small mixing bowl.
Mash the garlic and salt to a paste with a mortar and pestle or use a meat tenderizing hammer. Add the garlic paste to the mayonnaise mixture and stir well. I like to put mine in a mason jar for effect. I also like to make a ham or turkey sandwich with it and then hide it in the back of the fridge until it’s time to serve.
Make the Tangy, Spicy Slaw
Wilt the cabbage and red onions by tossing them with 2 tablespoons of salt. Place in a colander inside a bowl. After about an hour rinse the cabbage mixture well with cold water and then dry with a salad spinner.
You can make the dressing the night before or while the slaw is sweating and wilting.
Mix the Melinda’s pepper sauce vinegar, sugar, mustard, celery seeds, a teaspoon of black pepper and ½ a tsp of Kosher salt. Slowly whisk in the oil to emulsify the dressing to a creamy consistency, refrigerate until serving.
Prior to serving, put the slaw mixture and green onions together and mix in the dressing a little at a time. You don’t want it overly creamy. Add salt and pepper to taste if needed.
Using your preferred smoker (stick burner, pellet, kamodo, electic) place Butts on for 6 ½ to 8 hours around 250-275 degrees.
After about 4 hours when the fat starts to split on top and the bark is well formed, double wrap the butt in foil. Spray some apple cider vinegar on the foil and generously shake Melinda’s on as well. Place the butt on top and wrap. Place back on the smoker for another 2 ½ to 4 hours. They’re done when the butts jiggle or you can easily pierce with a fork.
Remover the tender pork from the smoker, place in a pan still wrapped and rest for 15-30 minutes before pulling apart.
Assemble your Cochon du Lait Sandwich
Cut the bread into 8 inch segments, slice down the center and toast in a preheated over at 350 degrees for a few minutes. Slather the Creole mayo on both sides. Lay down a healthy portion of the meat and put some slaw on top. place the top bun on. Put a side of potato salad and chips and maybe a few pickles on your plate and now you're ready to fall in love.