Pulled pork rubbed with heavy cayenne and garlic, served on crusty French bread with remoulade.
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Combine the cayenne, garlic powder, smoked paprika, thyme, salt, and pepper in a small bowl to create the dry rub.
Coat the pork shoulder thoroughly with the spice rub, pressing it into the meat on all sides.
Place the pork in a slow cooker with the chicken broth and cook on low for 8 hours until the meat is tender enough to shred with a fork.
Remove the pork from the cooker, shred it using two forks, and toss it with a small amount of the cooking juices for moisture.
In a separate bowl, whisk together the mayonnaise, Creole mustard, and hot sauce to create the remoulade.
Slice the French bread into sandwich-sized portions and split them open, lightly toasting them if desired.
Spread a generous layer of remoulade on both sides of the bread.
Pile the shredded pork onto the bread and top with shredded lettuce and pickles before serving.
