Emeril's Slow-Cooked Cochon de Lait Po'Boy for Jazz Fest

6 to 7-pound Boston butt pork roast, preferably bone-in

large cloves garlic, peeled and halved lengthwise

Crystal hot sauce

sweet pimentón (sweet Spanish smoked paprika)

plus 1 teaspoon Kosher salt

Emeril’s Original Essence

cayenne

beef stock, chicken stock, or water

large loaves Po’Boy bread, for serving

Tangy Coleslaw, for serving (recipe linked)

Creole Mayonnaise Spread, for dressing sandwiches (recipe linked)