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.
What is Cochon de Lait?
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.
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.
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.
Crockpot Cochon de Lait
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.
Notes
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Janice says
We just finished your delightful pork sandwiches. After the pork was finished cooking in the slow cooker, I strain the remaining liquid then poured it into a saucepan and boiled it for 5 – 10 minutes until it was slightly thickened and reduced by about half. I then poured it over the shredded meat and seasoned it with a tiny bit more salt and pepper. The pork was just lovely; so flavorful and moist. Probably one of my favorite pulled pork recipes (if not #1). I kept picking at as I put away the small amount of leftovers! The coleslaw was good too, however, this was our first experience with Creole Coleslaw and we found it a little too strong for our taste. The next time we make the pork we might wimp out and have regular coleslaw. Thank you so much for the awesome recipe.
Laura Fuentes says
I’m so glad you liked the pork recipe Janice! It’s my favorite as well. I am delighted that you enjoyed it! the creole slaw is a tad strong… but the sandwiches will work with regular slaw as well too.
Tesla4all says
Bigg Thanks!!.. Gonna give this a swing … I tried one of these at fqf a few years ago and nearly hit the ground when my knees buckled!…
Laura Fuentes says
Cochon de Lait will do that to you…. –you had me at knees buckled lol
Barbara G says
Thank you, thank you, thank you! I can now stop trying to replicate this recipe just to be disappointed and missing NOLA even more! Been to jazz fest 29 years and it’s always my first stop before heading to Economy Hall! Just made it for family reunion and was fabulous! I did add some sugar to the cole slaw! Hope to run into you next fest–look for the second liner’s in Economy Hall!
Laura Fuentes says
My pleasure Barbara!! I know how difficult it can be to try to replicate the flavor of a beloved jazzfest dish!! So glad this was a hit at your family reunion! Most importantly, thank you for stopping by and letting me know that everyone enjoyed it. 🙂
Keri says
Thank you! I am an “everyday” jazzfester so I eat my fair share of Cochon de lait poboys. It is always my first stop. Made it for Mardi gras today. AWESOME. I’m not a recipie follower but I decided to give it a shot. (I make things up as I go along). I will print this out and make it again and again. My family is full if Cochon de lait freaks so they were very happy! Eating on right now on the neutral ground!
Laura Fuentes says
This makes me SO happy to hear Keri! Happy Mardi Gras to you and your family! Wait till you see the crawfish bread… that recipe is coming to the blog in a couple of weeks 🙂
Nadene Johnson says
Your recipes look absolutely amazing. I am always looking for new recipes. I can’t wait to try the salmon bites, the pork sandwich and also the slaw dressing. I have book marked this page just so I don’t lose it.
Laura Fuentes says
Thank you Nadene! Let me know how your family enjoys them! 🙂