Two big celebrations are set for New Orleans in the next two weeks: a championship football game and Mardi Gras. In honor of both events, this week I feature the po boy sandwich. My favorite, fit for a Mardi Gras party or watching the Super Bowl, is called Cochon de Lait, made from pulled pork.
In the shadow of the HP Pavilion, there is a little gem of a New Orleans-style restaurant called The Poor House Bistro. It became one of my “go to” destinations for a taste of the South. They feature many of the standard New Orleans dishes such as gumbo, jambalaya, red beans and rice and po boy sandwiches. In fact, there are 12 different po boy sandwiches on the menu. The one that caught my eye became my instant favorite: Cochon de Lait. This po boy comes “dressed” with cabbage, tomatoes, pickles and Creole mustard and mayonnaise. I ask for lettuce instead of cabbage on mine.
Cochon de Lait translated from French means “suckling pig,” and is commonly roasted whole and very tender. Similar results can be replicated in the home with a pork butt roast, also known as a pork shoulder roast.
My family began celebrating Mardi Gras to honor our New Orleans heritage and history 10 years ago. As the guest list grew, so did the menu. I added Fried Shrimp Po Boys and my favorite Cochon de Lait Po Boys. Frying shrimp with a beautiful corn meal crust was easy. But, I needed to develop a simple method for the pork. The answer came in the form of a slow roasted pork shoulder. I slightly adjusted my usual cooking method and used Creole seasoning.
There are many homemade versions of Creole seasoning on the Internet, but using branded items such as Zatarain’s or Tony Chachere’s work very well. The pork for the sandwiches can be prepared up to two days in advance and warmed in the oven prior to serving.
Cochon de Lait Po Boy
Serves 10
Ingredients
• 3 1/2-4 Pound Pork Bone-In Shoulder Roast
• 2-3 Tablespoons Creole Seasoning
• 10 French Rolls
• Creole Mustard
• Mayonnaise
• Shredded Lettuce
• Sliced Tomatoes
• Sliced Pickles
Step 1: Generously coat the roast with two tablespoons of the Creole seasoning on all sides.
Slow cooker method: Place the roast in the cooking pot, fat side up and cover with the lid. Set the cooking temperature to high and slow cook for three to four hours or until the pork is very fork tender.
Oven roasting method: Wrap the roast in a layer of parchment paper and set the wrapped roast in a roasting pan, fat side up. Tightly cover the roast by crimping aluminum foil to the sides or bottom of the roasting pan. Place the roast in the oven and start at 400 degrees Fahrenheit for 15 minutes. Lower the oven temperature to 275 degrees Fahrenheit and continue to cook the roast an additional 3 1/2 to 4 hours, or until the roast is very fork tender.
Step 2: Remove the pork roast from your chosen roasting device. Reserve the liquids in a bowl and allow the fat to separate. Cool the roast for at least 20 minutes to redistribute the juices. Once the meat is cool enough to be touched safely, remove the bone and the fat from the meat and hand shred the meat. If the pieces are very long, cut them into smaller portions.
Step 3: Remove some of the fat from the reserved liquid, but not all of it since it adds flavor. Pour it over the shredded pork and toss the meat until it is thoroughly coated. If you prefer a more intense flavor, add up to one more tablespoon of the Creole seasoning.
Step 4: To assemble the po boy, split the French rolls lengthwise in half. Spread the Creole mustard and mayonnaise evenly on each half. Add the shredded pork, lettuce, tomatoes and sliced pickles.
