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Pig Sandwich (Pork Poboy)
Posted on 4/24/24 at 3:32 pm
Posted on 4/24/24 at 3:32 pm
I've eaten Cormier's (Monroe) Pig Sandwich for 30 years. Lately I've been trying to figure out how to recreate it.
I'm assuming its just a pork roast slow cooked down with Cajun seasoning, then shredded/pulled like pulled pork BBQ.
Anyone ever cook something similar?
I'm assuming its just a pork roast slow cooked down with Cajun seasoning, then shredded/pulled like pulled pork BBQ.
Anyone ever cook something similar?
This post was edited on 4/26/24 at 11:57 am
Posted on 4/24/24 at 7:24 pm to Farmtiger
quote:
I've eaten Cormier's (Monroe) Pig Sandwich for 30 years. Lately I've been trying to figure out how to recreate it.
I'm assuming its just a port roast slow cooked down with Cajun seasoning, then shredded/pulled like pulled pork BBQ.
Anyone ever cook something similar?
Yep.
Don't know what Cormier's does but ......
Cut butt in 3 or 4 pieces, season and brown a little in dutch oven on stove top.
Finish in ~325 oven with trinity and garlic till fork tender.
Remove meat and shred. Save veggies or what is left of them.
Put drippings in fridge to remove fat.
Add meat, some drippings, and some veggies to skillet to heat for sandwich or wrap.
Posted on 4/24/24 at 7:35 pm to Farmtiger
I've been on a carnitas kick lately and actually in the process of cooking some now for Jazzfest this weekend. The first two steps in this process are dry brining a pork butt, cut into 2x2 squares w/ fat on, with salt only for 12 to 24 hours, rinse and pat dry. Then, assemble the pork butt pieces in a dish, packed tight, submerged in lard (not much is needed), or other oil of your choice, and cook confit style at 275° for 3 hours tightly covered in aluminum foil, with appropriate aromatics but we're not worried about carnitas spice, for this. The pork renders down and is very succulent, juicy and pulls just right. They may possibly braise the pork, but until you've tried this method, it is quite amazing and would yield a great texture for a sandwich.
Posted on 4/24/24 at 9:38 pm to Farmtiger
I think they braise pork butts but I'm not certain.
Posted on 4/24/24 at 10:05 pm to OTIS2
I’ve never had this sandwich but a braised pork butt makes for a great sandwich or taco regardless of the flavor profile
Posted on 4/24/24 at 10:12 pm to Chipand2Putts
It’s a damn good sandwich…basically a pulled (not chopped) pork poboy. Very spicy, very juicy.
Posted on 4/25/24 at 4:08 am to Farmtiger
Me too.. that sucker is goooood! Think I’ll go by and get one today.
Posted on 4/25/24 at 5:49 am to SOLA
Mayo, mustard, pickles and slaw I think. It's a fine sandwich. Been a while since I've had one. Need to remedy that
Posted on 4/25/24 at 6:23 am to Farmtiger
Almost tastes like he boils it in the crawfish pot
Posted on 4/25/24 at 7:03 am to Farmtiger
I had some pork po boy equivalent at Memphis in May. It may have been the best po boy that I’ve ever had. The bread resembled Leidenheimer’s, but was buttered and grilled / toasted. The cold, tangy slaw had great crisp and contrast of flavors. The pulled pork was outstanding and the sauce was tangy and citrusy, but not overly vinegary or too thin nor too thick. Has thin bread and butter pickles too. Damn I want that sandwich now
This post was edited on 4/25/24 at 7:07 am
Posted on 4/25/24 at 10:21 pm to CrawfishElvis
quote:
Almost tastes like he boils it in the crawfish pot
Man that sounds logical. I wonder how much seasoning it would take to be right. I might have to play around with that.
Posted on 4/25/24 at 10:22 pm to LSUballs
quote:
slaw
It’s pickled cabbage I’m pretty sure.
Posted on 4/25/24 at 11:46 pm to Farmtiger
quote:
Man that sounds logical. I wonder how much seasoning it would take to be right. I might have to play around with that
My guess is the same seasoning as his crawfish. If I were to do it, and I plan to soon lol, I’d pull my crawfish and then throw a butt in to cook. My only question is how long… but I guess I’ll find out next boil and report back!
Posted on 4/26/24 at 8:47 am to CrawfishElvis
Please do! I found a few links on people doing it and they all raved about it. I saw a video where they roasted a shoulder, pulled it in a pan then, soaked it in seasoned water. It looked identical to the pig sandwich. I will be doing this soon as well!
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