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Serves 8-10
This po’ boy recipe is evil genius, and can be best described as the love child of a Southern pork barbecue sandwich and a New Orleans roast beef po’ boy.
1 1/2 cups onion, sliced
1 (4-pound), boneless pork shoulder roast
6 cloves garlic, coarsely chopped
1 teaspoon salt, plus more as needed
1/2 teaspoon black pepper, plus more as needed
1 tablespoon paprika
1 tablespoon chili powder
1 tablespoon brown sugar
1 teaspoon dried onion powder
1 teaspoon dried mustard powder
1/2 teaspoon oregano
1/4 teaspoon cayenne pepper, optional
1 cup beef stock
1 tablespoon Worcestershire sauce
8 10-inch long French bread loaves, for serving
Dill pickle slices, optional
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1st Keep
 DAPHNE
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