Cochon de Lait Po'boy

Instructions

1. 1

   Prepare and Season the Pork

   • Preheat your oven to 300°F (150°C).
   • In a small bowl, combine the Cajun seasoning, smoked paprika, brown sugar, salt, and black pepper.
   • Pat the pork shoulder completely dry with paper towels. Rub the spice mixture evenly and generously over the entire surface of the pork.
2. 2

   Sear the Pork

   • Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until it shimmers.
   • 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.
   • Once seared, remove the pork from the pot and set it aside on a plate.
3. 3

   Slow Roast the Pork

   • 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.
   • Pour in the chicken broth to deglaze the pot, using a wooden spoon to scrape up any flavorful browned bits (fond) from the bottom.
   • Return the seared pork to the pot, fat-side up. Bring the liquid to a gentle simmer.
   • 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. 4

   Make the Creole Slaw

   • 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.
   • Add the shredded cabbage and sliced green onions to the dressing. Toss thoroughly to ensure everything is evenly coated.
   • 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. 5

   Shred Pork and Assemble Po'boys

   • 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.
   • 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.
   • Cut the French bread loaves into three 6-inch sections each. Split them lengthwise, leaving one side hinged.
   • Optional: Lightly toast the cut sides of the bread for extra texture.
   • 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.
   • Serve immediately with extra pan juices on the side for dipping.