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Barbecue Beef Po' Boy Recipe

American (Cajun/Creole) · Main course · 320 min total

A classic New Orleans sandwich featuring tender, smoky barbecue beef piled high on crispy French bread with tangy coleslaw and creamy remoulade sauce.

Ingredients

• 3 lbs beef chuck roast
• 1 tbsp smoked paprika
• 1 tbsp brown sugar
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp cayenne pepper
• 1 cup beef broth
• 1/2 cup barbecue sauce
• 1 French baguette (about 24 inches), cut into 6 pieces
• 2 cups coleslaw mix
• 1/2 cup mayonnaise
• 2 tbsp apple cider vinegar
• 1 tbsp Dijon mustard
• 1 tsp sugar
• 1/4 cup remoulade sauce (store-bought or homemade)

Instructions

1. In a small bowl, mix smoked paprika, brown sugar, garlic powder, onion powder, salt, black pepper, and cayenne. Rub the spice mixture all over the beef chuck roast.
2. Place the seasoned roast in a slow cooker. Pour beef broth around the meat. Cover and cook on low for 8-10 hours or high for 4-5 hours, until fork-tender.
3. Remove the beef from the slow cooker and shred with two forks. Discard any excess fat. Return shredded beef to the slow cooker and stir in barbecue sauce. Keep warm.
4. In a medium bowl, whisk together mayonnaise, apple cider vinegar, Dijon mustard, and sugar. Add coleslaw mix and toss to coat. Refrigerate until ready to use.
5. To assemble, split each baguette piece lengthwise without cutting all the way through. Toast lightly if desired. Spread remoulade sauce on both sides of the bread.
6. Pile a generous amount of barbecue beef onto the bottom half of each baguette. Top with a handful of coleslaw. Close the sandwich and serve immediately.

Tips

• For extra flavor, sear the beef in a hot skillet before adding to the slow cooker.
• Leftover beef can be stored in an airtight container in the refrigerator for up to 3 days.
• If you prefer a spicier sandwich, add hot sauce to the remoulade or coleslaw.

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