Ingredients
One 6 to 7-pound Boston butt pork roast, preferably bone-in
8 large cloves garlic, peeled and halved lengthwise
Crystal hot sauce
2 tablespoons sweet pimentón
1 tablespoon plus 1 teaspoon Kosher salt
1 tablespoon Emeril’s Original Essence
1 teaspoon cayenne
¼ cup beef stock, chicken stock, or water
2 large loaves Po’Boy bread, for serving
Tangy Coleslaw, for serving
Creole Mayonnaise Spread, for dressing sandwiches
