Cochon De Lait Style Slow Roasted Pork Leg Louisiana Cookin Recipes

COCHON DE LAIT

Cochon De Lait image

Provided by Food Network

Time 6h20m

Yield 1 whole pig

Number Of Ingredients 6

Ingredients

1 whole pig, 30 to 50 pounds
Salt and cracked black pepper
Granulated garlic for seasoning, plus 1/2 cup
2 cups melted butter
1 cup white wine
3/4 cup Louisiana hot sauce

Steps:

Cochon de lait is the art of cooking a pig before an open hardwood fire. Although the term cochon de lait is French, the origin of this Louisiana social event is obscure. It is know that the custom began at least a century ago and has since been popular throughout Cajun country. It is possible that the Germans who settled in St. James Parish in 1690 were the first to introduce the cochon de lait. These settlers brought pigs to the area and were skilled butchers. Local legend, however, tells that veterans of Napoleon's army brought the traditional preparation of cochon de lait to Louisiana in the early 1800s. Many of these soldiers settled in a town in Avoylles Parish they named Manusra in honor of the site of their last major campaign. Since then, Mansura, LA has been designated by the Louisiana legislature as "La Capital du Cochon de Lait."
Normally, families cooked pigs in cochon de lait style as the centerpiece for holiday gatherings. The pig, usually weighing less than 30 pounds, was sometimes cooked hanging from the fireplace in the kitchen. The most common method was to cook the pig outdoors over a pecan wood and sugarcane fire. The basic process of the cochon de lait has remained the same over the years. Today, much larger pigs are cooked to feed groups of people. Pigs up to 200 pounds are regarded as excellent for open-fire cooking.
When preparing a cochon de lait, season the pig well inside and out with salt, cracked black pepper, and granulated garlic. Inject the front and rear hams and tenderloin with an infused liquid made with 2 cups melted butter, 1 cup white wine, 3/4 cup Louisiana hot sauce and 1/2 cup granulated garlic. Using a meat saw, cut through the backbone at the neck and tail and lay the pig open flat. Wrap the pig in wire mesh that has been washed and cleaned thoroughly and then secure it with wire to hold it in proper form during the long cooking process. The pig should then be slowly rotated in front of a hardwood fire built 3 to 4 feet away from the pig. The fire, constantly maintained, cooks a 50-pound pig in 6 hours. Estimate 1 hour of cooking time for every 10 pounds, but keep in mind that not all pigs will cook at the same rate. After each hour of cooking, flip the pig head side down to ensure even cooking.

COCHON DE LAIT (CAJUN PULLED, SMOKED PORK)

Cochon De Lait (Cajun Pulled, Smoked Pork) image

This is a recipe I have fiddled with for a few years. Rich and smokey, this pulled pork recipe will knock your socks off. As far as our famiy is concerned, if you can't get the real thing this is what you want. Originally, the recipes are all for a whole small pig (the name chocon de lait is roughly a "milk pig" or suckling pig)..enough of that... this is easy, do ahead, put it in the crockpot and prepare to hurt yourself. I hope you enjoy it as much as we do. Cook time includes the overnight cure and the marinating for 2 days

Provided by bayou-mimi

Categories Meat

Time P3DT12h

Yield 1 large pot

Number Of Ingredients 15

Ingredients

5 lbs boston butt or 5 lbs country-style pork ribs
3/4 teaspoon salt
1 teaspoon pepper
1 teaspoon cajun seasoning
4 garlic cloves, slivered, you want lots of garlic
1 lemon, juice of
1 lemon, zest of
1 large orange, juice of
1 large orange, zest of
2 1/2 tablespoons crab boil
1/4 cup cane syrup (can sub dark Karo)
1/4 cup Worcestershire sauce
1/2 teaspoon Tabasco sauce
1 teaspoon liquid smoke
3/4 cup olive oil

Steps:

Rub meat with salt and pepper and put in a large zip lock bag over night in fridge to cure.
Next day, rinse and make several slits all over and stud with garlic slivers and rub with a good amount of Cajun seasoning.
Put the meat in the bag, mix the rest of the ingredients in a glass bowl and pour over the meat.
Seal and put in the fridge for two days, turning a couple of times a day.
Remove from fridge and let stand till the chill is off.
Dump everything in a crockpot and cook on low overnight.
Pull the meat out and trim off fat, and shred the meat or tear it into chunks.
Let the liquid cook down a little, and add the meat back into the pot.
Serve this on Pistolets, or french bread cut about 6 inches long, or any other crusty bread.
Dress it with a good cole slaw.
It's hard to say how much this will make, for sandwiches it depends on how large your rolls are, and how much filling you use, but it is a good amount and it freezes well.

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