From Somebody Feed Phil · 2018- · Reconstructed
Cochon de Lait Sandwich
Serve when
Pile the pork on while it's still steaming, right after it comes off a long, slow roast.
In the series
Season 1
- S1E5 · ~00:15:30 At Bevi Seafood Co., Phil eats a cochon de lait sandwich — slow-roasted pulled pork piled with caramelized onions
In the series
Cochon de lait — literally "suckling pig" — began as a rural Cajun community feast, a whole pig roasted for a crowd. Bevi Seafood Co.'s sandwich version compresses that all-day, all-community event into something a single person can eat standing at a counter, without losing the point of it: slow-cooked pork, meant to be shared.
Ingredients
Method
- Rub the pork shoulder all over with salt, pepper, garlic powder, and cayenne. Let it sit at least an hour, or overnight in the fridge.
- Roast at 300 F, covered, until completely fork-tender and falling apart, about 5 to 6 hours depending on size. Rest, then pull into shreds, saving any rendered juices to moisten the meat.
- While the pork roasts, cook the onions low and slow in butter with the brown sugar until deeply caramelized, 30 to 40 minutes.
- Pile the warm pulled pork onto the rolls, top generously with caramelized onions, and serve with hot sauce and pickles on the side.
Substitutions
- Whole roasted suckling pig: True cochon de lait is traditionally a whole young pig roasted outdoors over hours. Pork shoulder gives home cooks the same shredded texture and rich flavor without the specialty equipment.
- Po'boy rolls: A soft French roll with a crisp crust is the closest match if Louisiana-style po'boy bread isn't sold locally.