New Year's Day Braised Pork Dinner Kit For 4
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Not eligible for shipping to CanadaStart off the New Year with a traditional Southern New Year’s Day feast: onion-braised pork for prosperity, black-eyed peas for luck, and greens for money in the New Year!
This charcuterie is all made in-house by Cochon Butcher, a hybrid New Orleans butcher shop/restaurant opened in 2009 that is home to some of the Crescent City’s best house-made charcuterie and creative sandwiches. Chef-owners Donald Link and Stephen Stryjewski are behind some of the city’s most renowned restaurants, and they’ve won multiple James Beard Awards. At Cochon Butcher, the capicola, mortadella, and salami in their legendary muffuletta are house-cured (and as opposed to that other famous muffuletta across town, this one’s served hot). Cochon’s housemade boudin and other Cajun sausages like chaurice and andouille are authentically old-world, and “Le Pig Mac” is one of New Orleans’ best burgers.
This package serves 4 people and includes
- Onion-Braised Pork Shoulder (2.5 lbs.)
- Tasso-Braised Black-Eyed Peas (2 lbs.)
- Smothered Greens (2 lbs.)
- Gravy (8 oz.)
- Kit ship frozen with ice packs, may thaw during transit.
- Upon arrival, store in the refrigerator for up to 3 days or in the freezer for up to 3 months.
To Serve
- Preheat oven to 325° F.
- Place pork shoulder in a roasting pan and pour onion gravy over pork. Place the pan in the center of the oven.
- Cook for 20 minutes and then start checking the internal temperature with the goal of 165 degrees in mind.
- While the pork is cooking, reheat the cabbage and black-eyed peas in separate saucepans on the stovetop until hot.
- Once the pork reaches 165 degrees, remove from the oven and let rest for 10 minutes.
- Slice and serve the pork with the hot sides to get the new year started right.
- Enjoy and Happy New Year!
- Pork Shoulder – Pork, Onion Braise (Garlic, Thyme, Rosemary, Salt, and Pepper)
- Black-Eyed Peas – Braised with Brined Ham (tasso), Onions, Garlic, Salt, Pepper, and Lousiana Hot Sauce
- Smothered Greens – Braised Cabbage, Onions, Garlic, Louisiana Hot Sauce, Apple Cider Vinegar
- Gravy – Made from the Pork Braising Liquid and cooked down with a roux
A New Orleans Icon From James Beard Award-Winning Chefs
A New Orleans Icon From James Beard Award-Winning Chefs
In the New Orleans food world, Cochon Butcher sits at the top of the heap. Not only is this hybrid butcher shop/restaurant a must-visit for any tourist on the prowl for the Crescent City’s best eats, it’s also a lively local standby for house-made charcuterie and crave-worthy sandwiches. The chef-owner duo of Donald Link and Stephen Stryjewski are behind some of the city’s most renowned restaurants including Peche, Herbsaint, and the next-door Cochon, and they’ve won multiple James Beard Awards and been awarded with the 2025 Michelin Guide Bib Gourmand for their efforts.
At Cochon Butcher, the capicola, mortadella, and salami in their legendary muffuletta are house-cured, their housemade boudin and other Cajun sausages like chaurice and andouille are authentically old-world, and “Le Pig Mac” is one of New Orleans’ best burgers.
