Tender pork, crusty French bread, and creamy, tangy coleslaw make these po’ boys a delicious treat.
Cochon de Lait Po' Boys
Make 12 Servings
- 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
- ½ cup Creole mustard
- 4 cups thinly sliced green cabbage (about ½ small head)
- ½ cup julienned carrot (about 1 medium carrot)
- 1 tablespoon sugar
- 1 tablespoon fresh lemon juice or apple cider vinegar
- 12 (6-inch) portions French bread
- Sliced pickles, to serve
- In a small bowl, combine garlic, salt, paprika, and Creole seasoning.
- In a 6-quart slow cooker, place pork, and rub with garlic mixture. Add onion and stock. Cover and cook on low until meat is tender, 8 to 9 hours.
- Meanwhile, in a medium bowl, stir together mayonnaise and mustard. Reserve ¾ cup mixture. Add cabbage, carrot, sugar, and lemon juice or vinegar to remaining mixture, and toss to coat. Cover and refrigerate slaw and reserved mayonnaise mixture until ready to serve.
- Remove pork from cooker, and let cool slightly. Skim fat from juices. Remove meat from bone; discard bone. Using 2 forks, shred pork, and return to cooker; cook on low until heated through.
- Spread cut sides of bread with reserved mayonnaise mixture. Fill with shredded pork, coleslaw, and pickles.
*We used Tony Chachere’s Original Creole Seasoning.