Pulled pork is one of the classic super-easy things to do in a crockpot; just season the meat and cook on low about 8 hours, then serve as sandwiches or tacos. I’ve served it with bbq sauce, or as carnitas, or in this New Orleans variation that will be the main course for my football party tomorrow.
If you’re also having a party tomorrow you have probably planned your menu already, but here’s my party food WFD from 3 Super Bowls ago.
Cochon de Lait
from laurafuentes.com, serves about 10
One of my good friends goes to New Orleans for Jazzfest every spring, and I hear about the great food as well as the great music. I can’t get the ingredients for a soft-shell-crab po’boy, but I can do cochon, and a pretty good imitation of muffuletta.
For the rub:
- 2 tablespoons kosher salt
- 1/4 cup brown sugar
- 2 teaspoons garlic powder
- 1/2 teaspoon onion powder
- 1 1/2 teaspoons cumin
- 1/2 teaspoon fresh ground black pepper
- 1 teaspoons paprika (smoked or regular)
- 1/4 teaspoon cayenne pepper
Mix this all together ahead of time. This is enough for 2 roasts.
For the Cochon de Lait
- 3lb pork shoulder roast
- 1/4 cup cochon de lait dry rub
- 1/2 cup water
- Generously rub 3-4 Tablespoons of dry rub on clean pork shoulder roast and transfer roast inside the crockpot. Add water and close the lid.
- Cook on high 6 hours or 10 on low, or until the meat is so tender it pulls apart without resistance between two forks.
- 30 minutes to one hour prior to serving, remove cooked roast from crockpot and with two forks, shred pork meat.
- Bring shredded pork roast back into the crockpot and mix with liquid. Simmer for remaining 30 minutes to one hour.
I’m cooking this now and will reheat and serve tomorrow, which makes it easy to fit into the party schedule and also allows removing some of the fat from the juices. Serve topped with slaw as pictured above. I’m going to use small rolls, but otherwise no changes.
FOR THE CREOLE COLESLAW
- 2 16 ounce bags coleslaw salad mix
- 1 1/2 cups thinly sliced onions, about 1 large onion
- 2 green onions thinly sliced
- 1 cup shredded carrots
- 1/2 cup mayonnaise
- 1/4 cup white vinegar
- 1 tablespoon Zatarain’s Creole mustard, or coarse-ground French mustard
- 1 teaspoon Zatarain’s Creole Seasoning (or see recipe on her website)
- In a large bowl, combine coleslaw salad mix, onions, and carrots.
- In a small bowl, combine mayonnaise, vinegar, creole mustard and seasoning.
- Add dressing into veggie bowl and toss mixture until the slaw is coated in dressing.
- Refrigerate until ready to serve.
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What’s for dinner at your place? Please consider writing it up for a future WFD; message ninkasi23 if you want to.