Cochon de Lait Po’ Boys

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
  1. In a small bowl, combine garlic, salt, paprika, and Creole seasoning.
  2. 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.
  3. 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.
  4. 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.
  5. Spread cut sides of bread with reserved mayonnaise mixture. Fill with shredded pork, coleslaw, and pickles.
*We used Tony Chachere’s Original Creole Seasoning.