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Amazing Cochon de Lait Po-Boys

Amazing Cochon de Lait Po-Boys

6 T. minced garlic
1 T. Kosher salt
1 T. smoked paprika
1 T. Creole Seasoning
1 (4-5 lb.) bone-in pork shoulder
1 large onion, finely chopped
1 c. chicken stock
1 c. Miracle Whip or mayo
½ c. Creole mustard
4 c. thinly sliced cabbage
1 carrot, julienned
1 T. sugar
1 T. apple cider vinegar
12 (6”) portions French bread
Sliced pickles, side garnish

  1. In bowl, combine garlic, salt, paprika and Creole Seasoning. Rub all over pork shoulder.
  2. In 6-quart CROCK POT, place shoulder in.
  3. Add onion and stock. Cover and cook on LOW until tender, 8-10 hours.
  4. In a bowl, stir together mayo and mustard. Reserve ¾ c. of mixture.
  5. To the rest of mixture, add cabbage, carrot, sugar and vinegar. Toss to coat.
  6. Cover and refrigerate slaw and reserved mayo mixture until ready to serve.
  7. Remove pork from cooker and let cool slightly.
  8. Skim fat from juices.
  9. Remove meat from bone, discard bone.
  10. Using 2 forks, shred pork and return to cooker. Cook on LOW until heated through.
  11. Spread cut sides of bread with reserved mayo mixture.
  12. Fill with shredded pork, slaw and pickles.
    *You can toast the bread if you like for extra crispiness.
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