Cochon de Lait: Is This the Most Tender Meat You’ll Ever Try?

Veterans of the New Orleans Jazz & Heritage Festival know to make a stop every year. In fact, for some, it’s the first visit they make. The Cochon de Lait po-boy, created and sold by the Walker family at their Love at First Bite booth, brings huge flavor, long lines and big smiles year after year.

The main ingredient is a pulled pork that ends up being smoked for over 13 hours. Add in some fresh cabbage and a creole mustard mayo sauce, and the combination turns out to be pretty potent blend of sweet, salty, savory … and with a little hint of a kick.

The homegrown sandwich comes from slightly humbler beginnings starting in 1992 along the festival circuit at smaller concerts and events, but its popularity has only grown over the years thanks in part to its debut at Jazz Fest in 2001. Walker’s Southern Style BBQ opened a few years later, and now fans can enjoy this irresistible sandwich year-round at the New Orleans East barbecue joint.

Still, most people continue to associate the Cochon de Lait po-boy with New Orleans’ biggest music fest. And with good reason: The two go together beautifully.

On the fence about going to Jazz Fest this year? This po-boy might convince you to go for it.

 

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Veterans of the New Orleans Jazz & Heritage Festival know to make a stop every year. In fact, for some, it’s the first visit they make. The Cochon de Lait po-boy, created and sold by the Walker family at their Love at First Bite booth, brings huge flavor, long lines and big smiles year after year.

The main ingredient is a pulled pork that ends up being smoked for over 13 hours. Add in some fresh cabbage and a creole mustard mayo sauce, and the combination turns out to be pretty potent blend of sweet, salty, savory … and with a little hint of a kick.

The homegrown sandwich comes from slightly humbler beginnings starting in 1992 along the festival circuit at smaller concerts and events, but its popularity has only grown over the years thanks in part to its debut at Jazz Fest in 2001. Walker’s Southern Style BBQ opened a few years later, and now fans can enjoy this irresistible sandwich year-round at the New Orleans East barbecue joint.

Still, most people continue to associate the Cochon de Lait po-boy with New Orleans’ biggest music fest. And with good reason: The two go together beautifully.

On the fence about going to Jazz Fest this year? This po-boy might convince you to go for it.

 

Channel:

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