Original Creole Seasoning 
Fried Calamari with Cajun Lemon Aioli
This crispy fried calamari by @NachoCookin gets a bold Cajun twist with Tony Chachere’s Original Creole…
Get RecipeTony Chachere’s is the Official Louisiana Cookin’ Test Kitchen Seasoning partner. As part of the partnership, the Test Kitchen cooked up these Cochon de Lait Po’ Boys. The chefs in the Test Kitchen say the tender pork, crusty French bread, and creamy, tangy coleslaw make these po’ boys a delicious treat.
Ingredients
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6 Cloves Garlic, Minced
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1 Tablespoon Smoked Paprika
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1 Tablespoon Tony’s Original Creole Seasoning
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1 Bone-In Pork Shoulder (4-5 Pounds)
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1 Large Onion, Finely Chopped
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1 Cup Chicken Stock
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1 Cup Mayonnaise
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1/2 Cup Creole Mustard
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4 Cups Thinly Sliced Green Cabbage, About 1/2 Small Head
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1/2 Cup Julienned Carrot, About 1 Medium Carrot
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1 Tablespoon Sugar
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1 Tablespoon Fresh Lemon Juice or Apple Cider Vinegar
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12 Portions French Bread (6-Inch Portions)
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Sliced Pickles, for Serving
- Clear
Directions
- In a small bowl, combine garlic, paprika and Tony’s Original Creole Seasoning.
- In a 6-quart slow cooker, place pork and rub with garlic mixture. Add onion and stock. Cover and cook on low until meat is tender, 8-9 hours.
- Meanwhile, in a medium bowl, stir together mayonnaise and mustard. Reserve 3/4 Cup mixture. Add cabbage, carrot, sugar and lemon juice or vinegar to remaining mixture, and toss to coat. Cover and refrigerate slaw and reserved mayonnaise mixture until ready to serve.
- Remove pork from cooker, and let cool slightly. Skim fat from juices. Remove meat from bone; discard bone. Using 2 forks, shred pork and return to cooker; cook on low until heated through.
- Spread cut sides of bread with reserved mayonnaise mixture. Fill with shredded pork, coleslaw and pickles.
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