Cochon de Lait Po'boy

Name: Cochon de Lait Po'boy
Prep time: 30 min
Total time: 6 h 30 min
Yield: 6 servings
Cuisine: cajun
Ingredients: 1800 g boneless pork shoulder (skin removed, patted dry); 1 tsp salt (for seasoning the pork); 1 tsp black pepper (freshly ground); 8 pcs garlic (cloves, minced); 0.5 cup water (for roasting pan); 6 pcs french bread (6-inch po'boy loaves, split lengthwise); 6 tbsp mayonnaise; 3 pcs dill pickle (sliced into rounds); 3 tsp crystal hot sauce (or similar Louisiana-style hot sauce); 150 g cabbage (shredded thinly)

RATING

4.6/5(108)

TASTE SCORE

10/10

A legendary Louisiana sandwich featuring tender, slow-roasted suckling pig piled generously onto crusty New Orleans French bread. The pork is seasoned simply with salt and pepper, roasted low and slow until it falls apart into juicy, flavorful shreds. Dressed with tangy pickles and a kick of hot sauce, this po'boy delivers smoky, savory satisfaction in every bite.

PREP

30m

COOK

SERVES

1 PIECE

2224 cal

SERVINGS

METHOD · 5 STEPS

prep · ~15 min
Preheat oven and season the pork shoulder.
1.Preheat oven to 300°F (150°C).
2.Pat the pork shoulder completely dry with paper towels.
3.Score the fat cap in a crosshatch pattern, cutting about 1/4 inch deep.
4.Rub the entire pork shoulder with the minced garlic, salt, and black pepper, pressing it into the scores.
TIPBring the pork to room temperature for 45 minutes before roasting so it cooks more evenly.
roast · ~360 min
Roast the pork low and slow.
1.Place the pork on the rack in the roasting pan, fat side up.
2.Pour 1/2 cup water into the bottom of the pan to keep drippings from burning.
3.Roast uncovered for 6 hours, or until the internal temperature reaches 195°F (90°C) and the meat shreds easily with a fork.
4.Check after 3 hours; if the exterior is darkening too quickly, tent loosely with foil.
TIPDon't add more water unless the pan is completely dry; the pork will release its own juices.
rest · ~20 min
Rest and shred the pork.
1.Remove the roasting pan from the oven.
2.Transfer the pork shoulder to a large cutting board and tent loosely with foil.
3.Rest for 20 minutes so the juices redistribute.
4.Using two forks, shred the pork into bite-sized pieces, discarding any large pieces of unrendered fat.
5.Pile the shredded meat back into the pan drippings and toss to coat evenly.
TIPThe 195°F mark is key — this is the temperature where collagen breaks down into gelatin, giving you melt-in-your-mouth meat.
prep · ~5 min
Toast the bread and dress the sandwiches.
1.Spread a tablespoon of mayonnaise on the cut sides of each French bread loaf.
2.Heat a dry skillet over medium heat and toast the bread, cut side down, until golden and crisp, about 2 minutes.
3.Pile the shredded pork generously onto the bottom half of each loaf.
4.Top with sliced dill pickles, a handful of shredded cabbage, and a few dashes of hot sauce.
5.Close the sandwiches with the top halves of the bread.
TIPToasting the bread keeps it from getting soggy under all that juicy pork.
serve
Serve immediately with plenty of napkins.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Score the fat cap deeply so the garlic-salt rub penetrates the meat for more flavor.
2
Let the roasted pork rest a full 20 minutes before shredding to keep juices locked in.
3
Toast the bread cut-side down in a dry skillet until golden to prevent sogginess from the juicy pork.
4
Toss the shredded pork back into the pan drippings for extra moisture and richness.
5
Use a Louisiana-style hot sauce like Crystal or Tabasco for authentic tang and heat.
6
For crispier shreds, spread the pulled pork on a sheet pan and broil briefly before piling on bread.

RECIPE VARIATIONS

Adapt it for your goals.

spicy kick

Spicy kick

Add 2 sliced jalapeños to the roasting pan and mix 1 tbsp cayenne into the rub for extra heat that complements the tangy pickles and hot sauce.

smoky twist

Smoky twist

Use 1 tsp smoked paprika and 1/2 tsp cumin in the rub to introduce a subtle barbecue smokiness that echoes the slow-roasted character.

low carb

Low-carb

Replace the French bread with large lettuce wraps or sturdy collard green leaves for a keto-friendly po'boy that still carries all the savory pork and crunch.

remoulade inspired