Emeril's Slow-Cooked Cochon de Lait Po'Boy for Jazz Fest
Prep time
Cook time
Total time
This is always a favorite at Jazz Fest. The tender pork melts in your mouth while the French Bread gives a nice crunch to the sandwich. The tangy coleslaw and creole mayo are the perfect complement to this po'boy. It's time to break out that crock pot and make this delicious treat at home. It's worth it.
Recipe type: Sandwich
Cuisine: Cajun, Creole
Serves: 12 - 14
  1. Place the pork in a shallow baking dish. Using the tip of a paring knife, make 16 narrow but deep slits in the meat, evenly spaced on all sides, and insert a piece of garlic deep into each slit. Sprinkle a few drops of the hot sauce into each hole. In a small bowl, combine the pimentón, salt, Essence, and cayenne. Sprinkle the seasoning blend evenly over all sides of the roast and rub into the meat.
  2. Place the roast in the crock of a 6-quart slow cooker (fat side up) and pour the stock around the roast. Cook on the “high” setting until the roast is tender and falling apart, 7 to 8 hours. (As the meat becomes tender, break the roast into several smaller pieces.)
  3. Remove the roast from the slow cooker and transfer to a large heatproof bowl or platter. Remove any excess fat and/or bones and discard. Using two forks, pull the meat into shreds. Ladle on enough of the accumulated cooking juices from the slow cooker to keep the meat moist. Taste and adjust the seasoning if necessary.
  4. Serve the meat hot, on lightly toasted French bread, garnished with the Tangy Coleslaw and slathered with the Creole Mayonnaise Spread.
Recipe by The Catholic Foodie at https://catholicfoodie.com/emerils-slow-cooked-cochon-de-lait-poboy-for-jazz-fest