Best Spicy Pork Po Boys Recipes

Deep-fried Oyster Po' Boy Sandwiches with Spicy Remoulade Sauce image

Provided by Sunny Anderson

Time 54m

Yield 4 sandwiches

Number Of Ingredients 23

32 ounces shucked oysters
1 cup plus 1 tablespoon milk
1 tablespoon water
1/4 teaspoon cayenne pepper
2 eggs
1 cup all-purpose flour
1/2 cup cornmeal (recommended: Indian Head)
1/2 teaspoon freshly ground black pepper
Kosher salt
Vegetable oil, for frying
Four 6-inch hoagie loaves
Remoulade Sauce, recipe follows
4 leaves romaine lettuce
1 to 2 lemons
1 1/4 cups mayonnaise
1/4 cup stone-ground mustard
1 clove garlic clove, smashed
1 tablespoon pickle juice
1 tablespoon capers
1 teaspoon prepared horseradish
1/4 teaspoon cayenne pepper
1/4 teaspoon hot paprika
1/2 teaspoon hot sauce (recommended: Frank's Red Hot)

Steps:

Drain the oysters and place in a small bowl. Cover with 1 cup milk and let soak for 15 minutes. In a medium bowl, whisk together remaining milk, water, cayenne and eggs. Place the flour, cornmeal, black pepper, and salt into a brown paper bag, close and shake to mix.
In a large heavy-bottomed pot, pour enough oil to fill the pan halfway. Heat until a deep-frying thermometer inserted in the oil reaches 360 degrees F.
Drain the oysters from the milk. In batches dip oysters in the egg mixture then drop in the paper bag. Close and shake. Remove to a plate and repeat with the rest of the oysters. When oil is at 360 degrees F, fry oysters in batches. Do not overcrowd. Cook turning once until golden brown and cooked through, about 3 minutes. Remove to a paper towel. Repeat with remaining oysters.
To serve, cut sandwich loaves in half horizontally. Slather a generous amount of Spicy Remoulade Sauce on the inside. Place a lettuce leaf inside and fill generously with oysters. Squeeze fresh lemon juice over oysters just before serving.
Place all ingredients into a food processor and blend until smooth. Chill until ready to serve.

Bite-Size Pulled Pork Po' Boys image

Provided by Sandra Lee

Categories main-dish

Time 6h15m

Yield 50 mini sandwiches

Number Of Ingredients 18

1 (4 to 5 pound) pork butt roast
1 tablespoon brown sugar
1 1/2 tablespoons paprika
1 tablespoon garlic powder
1 1/2 tablespoons chili powder
1/4 teaspoon cayenne pepper
1 tablespoon salt
2 teaspoons freshly ground black pepper
2 to 4 cups chicken stock
1 small head green cabbage, finely shredded
4 carrots, grated
1 small red onion, thinly sliced
1/3 cup mayonnaise
2 tablespoons malt vinegar
1 teaspoon celery seed
Salt and freshly ground black pepper
50 mini grinder rolls
1 cup favorite brand BBQ sauce

Steps:

Preheat the oven to 325 degrees F.
Rinse and pat dry the pork butt. In a small bowl mix together all of the ingredients for the spice rub. Coat the pork completely with the spice mixture and rub it into meat. Put the roast into a roasting pan or a high sided casserole dish with a lid. Pour enough chicken stock into the pan to come about 1/2-inch up the sides. Cover the pan tightly with foil or lid and put in the oven. Roast the pork until meat is completely tender and pulls apart very easily, about 4 1/2 to 5 hours. Remove from oven and allow to rest for 10 minutes before shredding the pork from the bone.
For the Slaw: While the pork is roasting combine the cabbage with the carrots and onion in a large bowl. In small bowl whisk together the remaining ingredients. Pour the dressing over the slaw and toss to combine. Refrigerate for at least 1 hour and up to overnight. Season with more salt and pepper, to taste, before serving.
Preheat the oven to 250 degrees F.
Slice the dinner rolls in half and put on a sheet pan to warm in a low oven. When ready to assemble the po' boys, put some shredded pork on bottom of each roll, top with some BBQ sauce and finish with a heaping spoonful of the slaw. Cover with the roll tops and serve immediately.