Best 2 Cochon De Lait Po Boy Recipes

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Welcome to the world of culinary exploration, where flavors dance on your palate and taste buds rejoice! In this article, we embark on a quest to find the ultimate recipe for the tantalizing "cochon de lait po boy" - a delectable sandwich with roots in the vibrant city of New Orleans. Join us as we delve into the heart of this iconic dish, exploring its rich history, the perfect ingredients, and the techniques that elevate it from a mere sandwich to an unforgettable culinary experience.

Let's cook with our recipes!

COCHON DE LAIT



Cochon De Lait image

Provided by Food Network

Categories     main-dish

Time 6h20m

Yield 1 whole pig

Number Of Ingredients 6

1 whole pig, 30 to 50 pounds
Salt and cracked black pepper
Granulated garlic for seasoning, plus 1/2 cup
2 cups melted butter
1 cup white wine
3/4 cup Louisiana hot sauce

Steps:

  • Cochon de lait is the art of cooking a pig before an open hardwood fire. Although the term cochon de lait is French, the origin of this Louisiana social event is obscure. It is know that the custom began at least a century ago and has since been popular throughout Cajun country. It is possible that the Germans who settled in St. James Parish in 1690 were the first to introduce the cochon de lait. These settlers brought pigs to the area and were skilled butchers. Local legend, however, tells that veterans of Napoleon's army brought the traditional preparation of cochon de lait to Louisiana in the early 1800s. Many of these soldiers settled in a town in Avoylles Parish they named Manusra in honor of the site of their last major campaign. Since then, Mansura, LA has been designated by the Louisiana legislature as "La Capital du Cochon de Lait."
  • Normally, families cooked pigs in cochon de lait style as the centerpiece for holiday gatherings. The pig, usually weighing less than 30 pounds, was sometimes cooked hanging from the fireplace in the kitchen. The most common method was to cook the pig outdoors over a pecan wood and sugarcane fire. The basic process of the cochon de lait has remained the same over the years. Today, much larger pigs are cooked to feed groups of people. Pigs up to 200 pounds are regarded as excellent for open-fire cooking.
  • When preparing a cochon de lait, season the pig well inside and out with salt, cracked black pepper, and granulated garlic. Inject the front and rear hams and tenderloin with an infused liquid made with 2 cups melted butter, 1 cup white wine, 3/4 cup Louisiana hot sauce and 1/2 cup granulated garlic. Using a meat saw, cut through the backbone at the neck and tail and lay the pig open flat. Wrap the pig in wire mesh that has been washed and cleaned thoroughly and then secure it with wire to hold it in proper form during the long cooking process. The pig should then be slowly rotated in front of a hardwood fire built 3 to 4 feet away from the pig. The fire, constantly maintained, cooks a 50-pound pig in 6 hours. Estimate 1 hour of cooking time for every 10 pounds, but keep in mind that not all pigs will cook at the same rate. After each hour of cooking, flip the pig head side down to ensure even cooking.

COCHON DE LAIT PO-BOY



COCHON DE LAIT PO-BOY image

Categories     Sandwich     Pork

Yield 6-8 Servings

Number Of Ingredients 12

1 (5-6 pound) pork butt
6 cloves garlic, chopped
½ cup sliced green onions
1/8 tsp thyme
1/8 tsp basil
1 tsp salt
1 tsp red pepper flakes
1 jalapeño pepper, chopped
¼ cup vegetable oil
1 onion, quartered
2 ribs celery, chopped
1 carrot, chopped

Steps:

  • Preheat oven to 375°F. In a small mixing bowl combine garlic, green onions, thyme, basil, salt and peppers. Using a paring knife, pierce eight (1-inch) holes evenly across the roast and fill each with an equal amount of seasoning mixture. Season the roast completely on the outside with additional salt. In a 12-quart Dutch oven, heat oil over medium-high heat. Brown roast on all sides. Add onions, celery and carrots. Cover pot, place in oven and bake 2½-3 hours or until fork tender. When the roast is tender, remove the cover and brown 15-20 minutes. The next day, slice meat and serve on bread for a delicious pork sandwich.

Tips:

  • For the perfect roast pork shoulder, use a well-seasoned cast iron pot for even heat distribution and to create a crispy crust.
  • Don't skip the overnight marinade for the pork shoulder. This will help to infuse the meat with flavor and make it extra tender.
  • When making the pickled vegetables, use a variety of colors and textures for a more visually appealing dish.
  • To make the po' boy sandwiches, use a sturdy bread that can hold up to the fillings. French bread or hoagie rolls are both good choices.
  • Be generous with the fillings when assembling the po' boy sandwiches. The more fillings, the better!

Conclusion:

The cochon de lait po' boy is a classic Cajun sandwich that is sure to please everyone at your table. With its tender roast pork shoulder, pickled vegetables, and flavorful sauce, this sandwich is a delicious and satisfying meal. Whether you're serving it for a casual lunch or a special occasion, the cochon de lait po' boy is sure to be a hit.

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