Chef John Folse's Tailgater's Cochon De Lait Poboys - WAFB 9 News Baton Rouge, Louisiana News, Weather, Sports

Chef John Folse's Tailgater's Cochon De Lait Poboys

Prep Time: 5 Hours
Yields: 6-8 Servings

Comment:
Tender, spicy and tomatoey, this delicious pork roast can be prepped before game day, then all you need is fresh poboy bread to score a touchdown. Cook it in cast iron and bring it to the tailgate party to serve hot on the spot.

Ingredients for Sauce:
3 (35-ounce) cans Italian plum tomatoes with juice
½ cup extra virgin olive oil
2 cups diced onions
1 cup diced celery
¼ cup minced garlic
¼ cup chopped basil
salt and pepper to taste

Method:
Drain tomatoes through a sieve and retain juice. Chop tomatoes into ¼-inch pieces, return to juice and set aside. In a 3-gallon saucepot, heat oil over medium-high heat. Add onions, celery and garlic. Sauté 3-5 minutes or until vegetables are wilted. Stir in tomatoes with juice and chopped basil. Bring to a low boil, reduce to simmer and cook 1½ hours, stirring occasionally. Add water or chicken stock if sauce becomes too thick. Season with salt and pepper. Reserve 2 quarts.

Ingredients for Roast:
1 (5-6 pound) boneless Boston butt
¼ cup sliced cayenne peppers
¼ cup sliced jalapeño peppers
6 cloves garlic, minced
2 cups sliced green onions
⅛ tsp dried thyme
⅛ tsp dried basil
1 tsp salt
⅛ tsp black pepper
Louisiana hot sauce to taste
salt and black pepper to taste
¼ cup vegetable oil
2 cups diced onions
¼ cup diced celery
¼ cup diced bell peppers
¼ cup parsley
2 cups beef stock
2 quarts reserved Creole marinara
6-8 poboy loaves

Method:
Preheat oven to 375°F. In a small mixing bowl, combine garlic, green onions, thyme, basil, salt and pepper. Pierce holes through roast and fill each cavity with mixture. Next, stuff peppers into holes, leaving approximately 2 inches of peppers exposed. Season roast with salt, pepper and hot sauce. In a 12-quart cast iron Dutch oven, heat oil over medium-high heat. Sear roast in hot oil on all sides. Place onions, celery, bell peppers, parsley, beef stock and marinara in Dutch oven. Cover and bake 3½ hours or until tender. Add water if necessary during cooking. Serve on poboy bread.

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