Smoked Pork Sandwich With Creole Slaw & Spicy Mayo Dressing

INGREDIENTS:

For Pork:

1 Pork Butt

1 Yellow Onion, sliced thin

1 Green Bell Pepper, sliced thin

For Creole Slaw:

2 C Green Cabbage, shredded

½ C Red Bell Pepper, sliced thin

½ C Carrot, sliced thin

½ C Red Onion, sliced thin

1 Jalapeno, sliced thin

¼ C Rice Wine Vinegar

2 T Honey

1 T Creole Seasoning

For Spicy Mayo:

2 C Mayonnaise

4 T Favorite Hot Sauce

4 T Creole Seasoning

DIRECTIONS:

1. Season Pork Butt with Creole Seasoning and place in smoker for about 12 hours on low heat. (Can also place in oven, covered in foil). Once cooked, chop pork into small pieces.

2. Saute' onions and peppers in pan and add chopped pork. Cook until onions are translucent.

3. To make slaw: combine all vegetables in a bowl and set aside. Combine honey, vinegar & seasoning in separate bowl and pour over veggie mix. Combine all ingredients and place in fridge until ready to assemble.

4. To make Spicy Mayo: combine all ingredients and place in fridge to cool until needed.

ASSEMBLE:

1. Place pork mixture in favorite bun. Top with slaw and drizzle with Spicy Mayo. Garnish with Fresh Parsley