PULLED PORK PO’BOY SANDWICHES — The traditional po’boy sandwich gets a twist with slow cooked, shredded pork instead of shrimp. Served with a spicy Cajun-style remoulade sauce, these sandwiches are sure to please!
If you are a fan of the traditional shrimp po’boy, then you are going to absolutely love these Pulled Pork Po’Boy Sandwiches!
Honestly, I don’t know why I didn’t think of this sooner. I absolutely love po’boys, and it only makes sense that they’d be delicious with different kinds of fillings.
It’s really the spicy remoulade sauce that I love the most. You could put that stuff on pretty much any sandwich (except many peanut butter and jelly–but who knows?) and turn it into something spectacular.
I’ve included instructions in the recipe for making your own pulled pork, but it goes without saying that these sandwiches are a fantastic way to use up leftover pulled pork.
To really make things easy, you could even pick up some pulled pork from your favorite barbecue joint. Definitely a time saver on those busy nights when you don’t have time to cook.
Once you’ve got your pulled pork, these sandwiches come together in no time. The sauce comes together easily in your blender, then you pile it all into toasted sub buns with lettuce and tomato and you’re good to go.
I usually serve these sandwiches with potato chips, but French fries are great too. I confess, I just want something that I can dip in the extra remoulade sauce.
Not only are these sandwiches a great week night meal, they’re perfect for game day, and even tailgating.
My family couldn’t stop raving about them. I hope you love these pulled pork sandwiches as much as we do!
Be sure to save this recipe for Pulled Pork Po’Boy Sandwiches to your favorite Pinterest board for later.
Here’s what you’ll need to make Pulled Pork Po’Boy Sandwiches
- Pork roast
- Spices: garlic powder, onion powder, salt and pepper, oregano, Cajun seasoning
- Produce: green onions, garlic, lettuce, tomatoes
- Hot sauce
- Lemon juice
- Hoagie rolls
For the Pork
- 2-3 pound pork roast
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon pepper
- 1 teaspoon oregano
- 1/2 teaspoon Cajun seasoning
- 1/4 cup water
- 2 tablespoons vinegar
For the Remoulade Sauce
- 1 cup mayonnaise
- 2 green onions
- 1 tablespoon chopped pickles
- 1 teaspoon Cajun seasoning
- 1 tablespoon hot sauce
- 1 teaspoon lemon juice
- 1 tablespoon ketchup
- 2 tablespoons mustard
- 1 clove garlic, minced
- Salt and pepper, to taste
For the sandwiches
- 6-8 hoagie rolls, split
- 1/4 cup butter, melted
- Shredded lettuce
- Sliced tomatoes
- In a small bowl, combine all the seasoning/spices for the pork. Rub mixture over pork and place in a lightly greased slow cooker. Add water and vinegar.
- Cover and cook on low for 8 hours. When done, remove pork and shred with two forks.
- Meanwhile, combine all the ingredients for the remoulade sauce in a blender or food processor. Blend until smooth. Cover and chill until serving.
- To prepare sandwiches: preheat oven to 350 degrees. Place rolls on a large baking sheet and brush with melted butter. Bake until lightly toasted, 7-10 minutes.
- Fill toasted buns with pulled pork, lettuce and sliced tomatoes. Drizzle remoulade sauce over top and serve immediately.
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Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 825 Total Fat: 66g Saturated Fat: 21g Trans Fat: 0g Unsaturated Fat: 40g Cholesterol: 189mg Sodium: 927mg Carbohydrates: 11g Fiber: 1g Sugar: 2g Protein: 44g
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Who Dished It Up First: Adapted from Cassie Craves