Cut French bread loaf in half horizontally; scoop out soft bread from center of each half, leaving a 1/2-inch-thick shell to make filling the sandwich easier. (Reserve soft bread for another use.)

Spread inside of bread shells with Chipotle Rémoulade. Layer bottom shell with barbecued pork, provolone cheese slices, and sweet-hot pickles. Top with remaining bread shell. Cut into sandwiches.

CHIPOTLE REMOULADE

3/4 cup mayonnaise

2 tablespoons Creole mustard

2 tablespoons sweet-hot pickle relish

1 canned chipotle pepper in adobo sauce, chopped

1 tablespoon chopped fresh flat-leaf parsley

1/2 teaspoon lemon zest

2 teaspoons fresh lemon juice

1/8 teaspoon salt

1/8 teaspoon pepper

Stir together mayonnaise, Creole mustard, pickle relish, chopped chipotle pepper, parsley, lemon zest, lemon juice, salt, and pepper. Cover and chill up to 3 days before serving.