Cochon De Lait PoBoy sandwich on classic sliced New Orleans French Bread 
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Cochon de Lait Poboy

This sandwich has its very own festival in the Cajun country of Louisiana. After one bite, you’ll understand why. Cochon de lait is traditionally a whole suckling pig roasted outdoors in a fire pit, but oven roasting a pork butt at home is a great substitute for city dwellers.

Ingredients

  • 1 six-pound bone-in pork butt
  • 10 cloves garlic
  • 3 tablespoons honey
  • 2 teaspoons Louisiana style hot sauce
  • 1 teaspoon smoked paprika
  • 1 teaspoon mustard powder
  • Salt and freshly ground pepper, to taste
  • 2 tablespoons vegetable oil
  • 1/4 cup beef stock, chicken stock or other liquid such as beer or water
  • 1 loaf New Orleans style French bread, cut into 6-inch lengths
  • 1 cup Sweet and Smoky Mayonnaise
  • Special equipment: Instant Pot®️ or other pressure cooker

Directions

  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.
  2. Make the spice rub: Combine the honey, hot sauce, paprika, mustard powder and salt and pepper in a small bowl.
  3. Rub the spice mixture all over the pork.
  4. Set the Instant Pot to the high sauté setting. Add the oil; when oil is hot, add the pork, turning until browned on all sides, about 8 to 10 minutes. Set the Instant Pot to warm and add the beef stock to the pot. Follow the manufacturer’s guide for locking the lid and preparing to cook. Set the pressure cooker to high and cook for 1 hour.
  5. Once the pressure cooker cycle is complete, follow the instructions for slow release and wait for the cycle to complete. Carefully unlock and remove the lid. Transfer the pork to a large bowl.
  6. Set the pressure cooker to the sauté setting and simmer the juices until reduced by half, about 15 minutes. While the juices are reducing, use a ladle to remove any fat that rises to the top. Season to taste with salt.
  7. Shred the pork with two forks. Add the reduced juices back into the shredded pork and season with salt and pepper to taste. Let stand so the pork reabsorbs the juices.
  8. Serve the shredded pork hot on the French bread, dressed with Sweet and Smoky Mayonnaise.

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