Roast Pork Dip

Name: Roast Pork Dip
Total time: 5 h
Yield: 10 to 12 servings
Cuisine: creole
Ingredients: 1 bone-in pork butt (approximately 5 to 7 pounds); 1 head garlic, broken into individual cloves and peeled; Kosher salt; Black pepper; 1 tablespoon fresh thyme, finely chopped, plus 1 teaspoon leaves; 2 teaspoons fresh rosemary, finely chopped; 3 celery stalks, roughly chopped; 1 carrot, roughly chopped; 1 onion, roughly chopped; 2 fresh bay leaves; 4 cups chicken stock; 1 cup white wine; 1/2 cup crushed tomatoes; 3 tablespoons unsalted butter; 3 tablespoons all-purpose flour; Crusty rolls or baguette

Recipe from Brian Landry

Adapted by Suzanne Lenzer

Total Time: 4 to 5 hours
Rating: 5(172)
Comments: Read comments

This roast pork dip sandwich, with shredded meat slathered in a rich roux-based dipping sauce, comes from Brian Landry, the chef and an owner of Borgne Restaurant in New Orleans. Pork butt, pierced with garlic slivers and rubbed with fresh rosemary, is slow-roasted until meltingly tender on a bed of vegetables that flavor the final sauce. The meat can be made ahead and then reheated before it is tucked into a crusty roll, a delicious tweak on the po’ boy. “They say the sign of a good po’ boy is how many napkins it takes to get through a sandwich,” Mr. Landry said. “This one takes a lot of napkins.” At Borgne he garnishes it with crispy fried onions, Tabasco-enhanced mayonnaise and melted Swiss cheese. —Suzanne Lenzer

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Ingredients

Yield:10 to 12 servings

1bone-in pork butt (approximately 5 to 7 pounds)
1head garlic, broken into individual cloves and peeled
Kosher salt
Black pepper
1tablespoon fresh thyme, finely chopped, plus 1 teaspoon leaves
2teaspoons fresh rosemary, finely chopped
3celery stalks, roughly chopped
1carrot, roughly chopped
1onion, roughly chopped
2fresh bay leaves
4cups chicken stock
1cup white wine
½cup crushed tomatoes
3tablespoons unsalted butter
3tablespoons all-purpose flour
Crusty rolls or baguette

Ingredient Substitution Guide

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Preparation

Step 1
Heat oven to 400 degrees. Using a small knife, make several incisions about ½ inch long and 1 inch deep all over the pork. Cut garlic cloves in half lengthwise and insert garlic pieces into each incision. Generously season pork all over with salt, pepper, chopped thyme and rosemary.
Step 2
Place celery, carrot, onion and bay leaves in a large roasting pan. Lay pork butt on top, fat side up.
Step 3
Roast pork for 30 minutes, then lower oven temperature to 300 degrees. Add chicken stock, wine and tomatoes to roasting pan. Continue to cook pork until internal temperature registers 190 degrees with an instant-read thermometer and meat is fork-tender, another 3 to 4 hours. If pork begins to brown too quickly, cover loosely with aluminum foil.
Step 4
Transfer pork to a platter and allow to rest for at least 20 minutes. Using a fine sieve, strain cooking liquid. Skim off as much fat as you can and reserve liquid.
Step 5
Melt butter in a medium saucepan over medium heat. Whisk in flour and cook, stirring constantly until a light brown roux is formed, 7 to 8 minutes. Whisk in 4 cups of the drippings and cook, stirring constantly, until mixture is smooth and reaches the consistency of sauce, about 10 minutes. Season with thyme leaves, salt and pepper.
Step 6
When pork is cool enough to handle, shred with a fork, then add it along with the sauce back to a large pan and reheat. Serve on crusty rolls or baguette, garnished as desired.

Tip

If you are also making boudin balls, set aside 1 pound of roasted pork before shredding, and 1 cup drippings before skimming fat from cooking liquid. You will be left with enough meat for about 8 to 10 sandwiches.

Ratings

5 out of 5

172 user ratings

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Comments

Jeanie Cass7 years ago

This is a very flavorful variation on pulled pork! It makes a huge amount, but it all got eaten! The herbs, celery and white wine gave the dish great depth. The next time I used a boneless pork sirloin roast 4 lb.) and cooked it in a slow cooker on high for 6 hours -- even better, not as much fat to separate from the sauce.

GB7 years ago

This is a great jumping off recipe. I used the slow cooker and followed the recipe for ingredients. The pork butt was around 4# and finished in approx. 4.5 hours. Easily pulled apart using forks. I add my homemade bbq sauce and served over whole wheat buns. Plenty of leftovers and froze balance. I strained the veggies and chilled the cooking liquid,scooped off fat and will use for a soup.

melany4 years ago

MC- I’m no professional but I love to pressure cook! 1. pat roast dry, insert garlic, salt and pepper meat then brown on both sides with a bit of oil in a classic pressure cooker pot, or cast iron Dutch oven/pan if you don’t have an iron Dutch. Set aside. 2. Add a bit more oil to the pot. Add onions and cook until soft. Add spices and other veggies, cook until spices fragrant. 3. Add liquids and pork back; bring to high pressure then cook 25min (4lb roast). Nat release 15 min then quick

BCookie9 months ago

Outstanding recipe! A big wet umami bomb! We serve on crusty rolls garnished with Creole mayonnaise, classic coleslaw (cabbage, mayo, cider vinegar, sugar & Worcestershire), sliced Emmenthal or Muenster and the crispy onions from a can. Folks swoon.

Rebecca1 year ago

Flavorful Juicy and Tender Made in pressure cooker. Meal 1 over mashed potatoes, Meal 2 in street tacos with cabbage slaw, Meal 3 as intended in crusty rolls. Very flavorful and versatile dish.

Michael3 years ago

I used a roasting pan, should have used a Dutch oven. Only ended up with a one and a half cups of liquid.

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