Cochon De Lait Po’boy
1 tablespoon dried thyme
1 lemon, zest and juice
1 orange, zest and juice
1/2 teaspoon Worcestershire sauce
4 pounds pork shoulder
3-1/2 tablespoons blackened seasoning
1/2 teaspoon liquid smoke
1/4 cup melted garlic butter
6 (6-inch) French baguettes, split
6 large kale leaves
Mustard Horseradish Sauce (recipe follows)
1/2 cup roasted red peppers, sliced
Mix rosemary, thyme, citrus zest and juices, and Worcestershire in a bowl large enough to fit the pork shoulder. Add the pork shoulder and generously rub with the blackened seasoning. Transfer to a deep 9-by-13 baking dish or pan large enough to contain pan juices.
Preheat the oven to 260 degrees. Fill the pan about half an inch deep with water and add the liquid smoke. Roast the pork uncovered for 3-1/2 hours. Cover with foil and continue roasting for another 3-1/2 hours. Remove from oven and shred the meat.
Spread melted garlic butter on the inside of the baguettes and toast until golden brown. Dress with kale leaves. Divide the pork between po’boys and top with Mustard Horseradish Sauce and roasted red peppers.
Yield: 6 servings
MUSTARD HORSERADISH SAUCE
3/4 cup mayonnaise
1-1/2 tablespoons Dijon mustard
1 tablespoon whole-grain mustard
1/2 tablespoon prepared horseradish
1 teaspoon Worcestershire sauce
2 tablespoons sour cream
pinch white pepper
Whisk all ingredients together in a bowl. Refrigerate.
Chef’s Tip: “Save and freeze the pork roast juices after shredding the meat to make outstanding sauces or gravies.”