Cochon de Lait Sandwiches

Prep Time: 3 Hours
Yields: 6-8 Servings


Try this recipe with either pork butt or a fresh pork ham cut to size by your local butcher. Cooking times will vary depending on the size of the roast. Just remember to cook until fork tender. Cook the pork one day in advance then slice to make the perfect sandwich meat.

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

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.

  print this page >>
Copyright © 2007 Chef John Folse & Company.
2517 South Philippe Ave. • Gonzales, LA 70737 • (225) 644-6000 • FAX (225) 644-1295