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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
Prepare and Season the Pork
Sear the Pork
Slow Roast the Pork
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.
This cajun_creole recipe takes 325 minutes to prepare and yields 6 servings. At 1162.2 calories per serving with 59.81g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Make the Creole Slaw
Shred Pork and Assemble Po'boys
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.
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.
For a tangier, lighter alternative, replace the mayonnaise-based slaw with a vinegar slaw made with apple cider vinegar, oil, sugar, and celery seeds.
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.
Pork shoulder is packed with high-quality protein, which is essential for building and repairing tissues, supporting muscle mass, and maintaining overall body function.
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.
The cabbage in the Creole slaw contributes dietary fiber, which aids in digestion, promotes gut health, and can help you feel full and satisfied.
'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.
Yes, absolutely. Follow the steps for seasoning and searing the pork on the stovetop. Then, transfer the seared pork, onion, garlic, and broth to a slow cooker. Cook on low for 8-10 hours or on high for 4-6 hours, until the pork is fall-apart tender.
Authentic New Orleans French bread is ideal due to its crispy, flaky crust and soft, fluffy interior. If you can't find it, a good quality, crusty baguette is the next best choice. Avoid soft sandwich rolls.
Store the shredded pork and slaw in separate airtight containers in the refrigerator for up to 3-4 days. Reheat the pork gently in a saucepan with a splash of its juices or broth. Assemble the sandwiches fresh just before serving to prevent the bread from getting soggy.
This is an indulgent dish, rich in protein but also high in fat and sodium, particularly from the pork, mayonnaise, and bread. It's best enjoyed as a special treat rather than a daily meal. You can make it slightly healthier by using a leaner cut of pork and a lighter, vinegar-based slaw.
A single Cochon de Lait Po'boy, as prepared in this recipe, contains approximately 800-950 calories. The exact number can vary based on the fattiness of the pork, the size of the bread, and the amount of slaw and pork used per sandwich.
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