Cochon de Lait Po' Boys
Recipe GLPR821b348bb03bd3
Slow-cooked pulled pork shoulder seasoned with garlic, smoked paprika, and Creole spices, served on crusty French bread with tangy Creole mustard-mayo spread and a fresh cabbage-carrot slaw. A classic New Orleans-style sandwich with tender, flavorful meat and bright, crisp toppings.
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Ingredients
6 cloves garlic, minced
1 tablespoon kosher salt
1 tablespoon smoked paprika
1 tablespoon Creole seasoning
1 (4- to 5-pound) bone-in pork shoulder
1 large onion, finely chopped
1 cup chicken stock
1 cup mayonnaise
1/2 cup Creole mustard
4 cups thinly sliced green cabbage
1/2 cup julienned carrot
1 tablespoon sugar
1 tablespoon fresh lemon juice or apple cider vinegar
12 (6-inch) portions French bread
to taste Sliced pickles, to serve
Directions
In a small bowl, combine the minced garlic, kosher salt, smoked paprika, and Creole seasoning to create a dry rub mixture.
Place the bone-in pork shoulder into a slow cooker. Generously rub all sides of the pork with the garlic-spice mixture. Add the chopped onion and chicken stock around the meat. Cover the cooker and set to low heat. Cook for 8 to 9 hours, until the pork is very tender and easily pulls apart.
While the pork cooks, prepare the slaw and spread. In a medium bowl, whisk together the mayonnaise and Creole mustard. Measure out and reserve 3/4 cup of this mixture for spreading on the bread. To the remaining mixture, add the sliced cabbage, julienned carrot, sugar, and lemon juice or vinegar. Toss everything together until evenly coated. Cover and refrigerate both the slaw and the reserved spread until you're ready to assemble the sandwiches.
Once the pork has finished cooking, remove it from the slow cooker and allow it to cool slightly. Carefully skim the excess fat from the cooking liquid. Remove the pork from the bone and discard the bone. Using two forks, shred the meat into bite-sized pieces, then return the shredded pork to the slow cooker with the remaining cooking liquid. Cook on low heat for a few minutes until heated through.
To assemble the sandwiches, split each piece of French bread and spread the cut sides with the reserved mayonnaise-mustard mixture. Generously fill each sandwich with the warm shredded pork, a generous portion of the chilled slaw, and sliced pickles. Serve immediately while the pork is warm.
