Cochon de Lait Po'boy
Tender, slow-roasted pork shoulder, seasoned with classic Cajun spices, piled high on crispy French bread with a creamy Creole slaw. A legendary New Orleans sandwich that brings the taste of the bayou right to your kitchen.
For 6 servings
5 steps. 300 minutes total.
- 1
Step 1
- a.Prepare and Season the Pork
- b.Preheat your oven to 300°F (150°C).
- c.In a small bowl, combine the Cajun seasoning, smoked paprika, brown sugar, salt, and black pepper.
- d.Pat the pork shoulder completely dry with paper towels. Rub the spice mixture evenly and generously over the entire surface of the pork.
- 2
Step 2
- a.Sear the Pork
- b.Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until it shimmers.
- c.Carefully place the seasoned pork in the hot pot. Sear for 3-5 minutes per side, until a deep, dark brown crust forms on all sides. Do not rush this step, as it builds significant flavor.
- d.Once seared, remove the pork from the pot and set it aside on a plate.
- 3
Step 3
- a.Slow Roast the Pork
- b.Reduce the heat to medium. Add the quartered onion and halved garlic head to the pot, cut-side down. Cook for 3-4 minutes until they begin to caramelize and release their aroma.
- c.Pour in the chicken broth to deglaze the pot, using a wooden spoon to scrape up any flavorful browned bits (fond) from the bottom.
- d.Return the seared pork to the pot, fat-side up. Bring the liquid to a gentle simmer.
- e.Cover the pot with a tight-fitting lid and transfer it to the preheated oven. Roast for 4 to 5 hours. The pork is done when it is exceptionally tender and easily shreds with a fork, reaching an internal temperature of 200-205°F (93-96°C).
- 4
Step 4
- a.Make the Creole Slaw
- b.While the pork is roasting, prepare the slaw. In a large bowl, whisk together the mayonnaise, Creole mustard, apple cider vinegar, sugar, and a pinch of salt and pepper until smooth.
- c.Add the shredded cabbage and sliced green onions to the dressing. Toss thoroughly to ensure everything is evenly coated.
- d.Cover the bowl and refrigerate for at least 30 minutes before serving. This allows the cabbage to soften slightly and the flavors to meld.
- 5
Step 5
- a.Shred Pork and Assemble Po'boys
- b.Carefully remove the Dutch oven from the oven. Transfer the pork to a large cutting board or bowl and let it rest for 15-20 minutes.
- c.Using two forks, shred the pork, discarding the bone and any large pieces of fat. Moisten the shredded pork with a few spoonfuls of the rich pan juices (jus) from the pot.
- d.Cut the French bread loaves into three 6-inch sections each. Split them lengthwise, leaving one side hinged.
- e.Optional: Lightly toast the cut sides of the bread for extra texture.
- f.Generously pile the warm, shredded pork onto the bottom half of each piece of bread. Top with a heaping portion of Creole slaw and several slices of dill pickles.
- g.Serve immediately with extra pan juices on the side for dipping.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most authentic flavor, use real New Orleans-style French bread, which has a uniquely crispy crust and soft, airy interior.
- 2Don't skip searing the pork! This step builds a deep, savory crust that adds immense flavor to the final dish.
- 3Make the slaw at least 30 minutes ahead of time. This gives the cabbage time to soften slightly and the flavors to marry.
- 4The leftover juices in the pot make a fantastic gravy (jus). Strain it and serve it on the side for dipping.
- 5Let the pork rest for at least 15 minutes after cooking. This allows the juices to redistribute, ensuring the meat is moist and flavorful.
Adapt it for your goals.
Spicy Kick
Add 1/2 teaspoon of cayenne pepper to the pork rub and a few dashes of your favorite Louisiana-style hot sauce to the slaw dressing for extra heat.
Cheesy Po'boyCheesy Po'boy
After piling the pork on the bread, top it with a slice of provolone or Swiss cheese and place it under the broiler for a minute or two until the cheese is melted and bubbly.
Vinegar SlawVinegar Slaw
For a tangier, lighter alternative, replace the mayonnaise-based slaw with a vinegar slaw made with apple cider vinegar, oil, sugar, and celery seeds.
Pork Debris StylePork Debris Style
After shredding, return the pork to the pot with the strained juices and simmer for 10-15 minutes. This creates a wetter, intensely flavorful 'debris' style filling.
Why this is on our healthy list.
Excellent Source of Protein
Pork shoulder is packed with high-quality protein, which is essential for building and repairing tissues, supporting muscle mass, and maintaining overall body function.
Rich in B Vitamins
Pork is a great source of several B vitamins, including thiamine (B1), niacin (B3), and vitamin B12. These vitamins are crucial for energy metabolism, brain function, and the formation of red blood cells.
Provides Dietary Fiber
The cabbage in the Creole slaw contributes dietary fiber, which aids in digestion, promotes gut health, and can help you feel full and satisfied.
Frequently asked questions
'Cochon de Lait' is French for 'suckling pig'. Traditionally, the dish was made by roasting a whole young pig, but this recipe adapts the tender, flavorful result for home kitchens using a pork shoulder.