Recipe

The classic New Orleans Cochon de Lait recipe made easy at home in the slow cooker can be as a sandwich or low-carb in a bowl!

I am a huge fan of Cochon de Lait. HUGE. If you ask my husband about my love for it, he will tell you that a Cochon de Lait po-boy is the only reason I go to Jazz Fest every year. I swear.

cochon de lait sandwich being held in one hand

What is Cochon de Lait?

Laura fuentes holding a skillet of food standing in front of a blue door

A New Orleans recipe, Cochon de Lait is traditionally pulled pork from a young pig roasted over an open flame. As you can imagine, this traditional method is not doable (nor appetizing) for many of us; so today’s recipe lets you enjoy this dish at home, made with your favorite cut of pork or pork roast, not the whole pig.

Last year, at Jazz Fest, I ate two Cochon de Lait po-boys and brought a third home for "later". With this recipe, enjoying this New Orleans classic at home is super easy, no matter where you live.

Ingredients

I make this recipe with pork roast (shoulder or center-cut) and my dry pork rub, a tasty spice mix that adds tons of flavor. For serving, I include Creole coleslaw and buns or French bread.

pork shoulder roast, buns, and bowls with water, seasonings, creole slaw

How to Make Cochon de Lait in the Crockpot

Here are the steps, plus a video in the recipe card:

Rub the pork.
Pat the pork dry with paper towels before generously rubbing it to help the rub stick.

Slow cook
Cook the pork roast with some water for 6 hours on high or 10 hours on low. Cooking time will vary depending on the size of your roast.
Shred the meat & keep cooking.
Half an hour before serving, remove the pork roast from the slow cooker onto a large cutting board and shred the meat between 2 forks. Cook on low for 30 more minutes.

Make the Creole coleslaw
You can shred the veggies or use a store-bought bag. Creole slaw can be made up to 2 days ahead, and it always tastes better (in my opinion) after a few hours of being mixed with the dressing.

shredded pork over creole slaw in a white dish

How to Serve Cochon de Lait

Traditionally, cochon de lait is served inside fresh French bread with a little of the Creole Slaw for crunch. In most places in New Orleans, you can ask for a 6″ or a 12″ po-boy (sandwich) of this magical pulled pork recipe. That said, you can skip the bread and serve it over Creole slaw for an epic lower-carb option.

Always See My Recipes In Google

Crockpot Cochon de Lait

Servings: 8

Prep Time: 10

Cook Time: 8

Total Time: 8 10

The classic New Orleans Cochon de Lait recipe made easy at home in the slow cooker can be as a sandwich or low-carb in a bowl!

5 from 32 votes

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Watch how it’s made:

Ingredients

3 pounds pork shoulder roast
1 dry pork rub recipe
½ cup water
1 Creole Coleslaw recipe
8-12 buns or French bread, optional

Instructions

Prep:

Place the pork roast on a flat surface and pat dry with paper towels. Generously rub about ¼ cup of the pork dry rub onto the roast

Cook:

Transfer the pork to the dish of a 6-quart slow cooker. Add the water, cover with lid, and set to cook for 6 hours on high or 10 hours on low. Cooking time will vary depending on the size of your roast.
Half an hour before serving, remove the pork roast from the slow cooker onto a large cutting board and shred the meat between 2 forks. Place the meat back into the slow cooker and stir to combine with the cooking liquid. Cover and cook on low for an additional 30 minutes.
Before serving, make the Creole coleslaw.
Serve as a bowl or inside French bread or buns.