Entree: United States – Creole Louisiana – Cochon de Lait Po'Boy (Fried French bread sandwich filled with shredded slow-roasted pork and Creole dressings)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 4 hrs 30 min

Additional 20 min

Total 5 hrs

Ingredients

- 3 lb (1.36 kg) roasted pork shoulder, shredded (from about a 4 lb/1.8 kg bone-in shoulder)
- 1 tbsp (15 ml) Creole seasoning for roast (plus more to taste) (about 8 g)
- 2 tbsp (30 ml) vegetable oil for finishing (30 ml)
- 2 cups (480 ml) stock or cooking juices from roast (480 ml)
- 2 French sandwich rolls, split lengthwise (about 10–12 oz / 300–340 g each)
- 1/2 cup (120 ml) mayonnaise
- 2 tbsp (30 ml) Creole mustard (30 ml)
- 1 tbsp (15 ml) hot sauce, plus extra to serve (15 ml)
- 1/2 cup (120 g) dill pickle slices (120 g)
- 1 cup (50 g) shredded iceberg lettuce (50 g)
- 1 medium tomato, sliced (about 6 oz / 170 g)
- 1/2 cup (60 g) thinly sliced red onion (60 g)
- 1 cup (240 ml) lard or vegetable oil for frying bread edges (240 ml)
- 1 tbsp (15 ml) apple cider vinegar or pickle brine for dressing (15 ml)
- Salt and black pepper to taste

Instructions

1. Prepare pork: If pork is not already roasted, rub a 4 lb (1.8 kg) bone-in shoulder with 1 tbsp Creole seasoning and roast at 300°F (150°C) until internal temperature reaches 195°F (90°C) and meat pulls apart, about 4–5 hours. Let rest, then shred meat and reserve pan juices; skim fat and keep 2 cups (480 ml) juices or stock.
2. Crisp the pork: Heat 2 tbsp oil in a large skillet over medium-high heat. Add shredded pork in batches and sear briefly to caramelize edges, about 3–5 minutes per batch. Add 1/2 cup (120 ml) reserved juices to the pan and simmer until liquid reduces and pork is moist but slightly crisp, about 4–6 minutes. Season with salt and pepper and keep warm.
3. Make Creole mayo: Whisk together mayonnaise, Creole mustard, 1 tbsp hot sauce and 1 tbsp vinegar or pickle brine in a small bowl; adjust seasoning.
4. Prepare rolls: Split French rolls and, if desired, lightly hollow the center. Heat 1 cup (240 ml) oil or lard in a skillet over medium-high and dip cut sides briefly to toast and crisp (or brush with oil and toast under broiler) until golden.
5. Assemble sandwiches: Spread Creole mayo on both cut sides of each roll. Pile a generous portion (about 3/4 lb / 340 g per sandwich if dividing pork evenly) of shredded pork onto the bottom half, add dill pickle slices, tomato slices, shredded lettuce and red onion. Drizzle extra hot sauce if desired and close sandwich.
6. Serve: Cut each po'boy in half and serve hot with extra pickles and hot sauce on the side.