Best 6 Cochon De Lait Cajun Pulled Smoked Pork Recipes

COCHON DE LAIT

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.

CAJUN SLOW-COOKER PULLED PORK

Steps:

• Whisk 1 1/2 cups water, the vinegar, ketchup, 1/4 cup mustard, the molasses and 1 tablespoon brown sugar in a 7-to-8-quart slow cooker. Combine the remaining 1 tablespoon brown sugar, the paprika, 1 teaspoon salt and 1/2 teaspoon pepper in a small bowl. Rub all over the pork, then add to the slow cooker along with the sausage. Cover and cook on low, 8 hours. Remove the pork and sausage and set aside to cool slightly. Skim off the excess fat from the cooking liquid, then strain into a large skillet and bring to a boil. Cook until reduced by one-third, about 15 minutes. Shred the pork with a fork and coarsely chop the sausage. Toss the pork and sausage with enough of the reduced cooking liquid to moisten; season with salt. Whisk the mayonnaise and the remaining 2 tablespoons mustard in a small bowl; spread on the buns. Fill with the pulled pork and pickle slices. Serve with potato chips.

SMOKED PULLED PORK

Steps:

• Soak your hickory chips overnight.
• Mix together all ingredients except the Boston Butt. Liberally coat the pork with the dry rub mixture, really rubbing it into the meat.
• Place your charcoal grates at the lowest setting and your food rack at the highest setting in your grill. Pour charcoal in the grill and light. Once the coals are ready, move all the coals to one side. Place a pan of water on the other side. (An old aluminum pan from a pan of rolls works well -- something disposable).
• Place the meat on the cold side of the grill, fat side up. Add hickory chips to the charcoal and close the lid.
• Add more chips every 20 to 30 minutes. Add charcoal as needed, being careful not to let the fire die.
• Continue to smoke the pork for 9 hours. If you prefer not to have a crispy outside, you can wrap the meat in heavy duty aluminum foil for the last three hours of cooking.
• Remove from the heat and "pull" the meat. This means to separate the meat from any fat, gristle or bone, pulling the meat into strips suitable for sandwiches.
• Toss the meat with a vinegar hot sauce. (Optional).
• Serve with barbecue sauce on a hamburger bun.

SMOKED PULLED PORK

Steps:

• Mix the rub ingredients in a small bowl. Massage the mixture all over the roast. Allow the roast to rest at room temperature for 30 minutes before grilling.
• While your roast is resting, light the charcoal for your grill and soak 2 handfuls of hickory chips in water. You'll need enough charcoal for a medium hot grill , about 350 F to 450°F For a 22 inch Weber, that is about 30-40 briquettes. In addition, you'll need a method of lighting additional coals to add during the cooking process to maintain the temperature of the grill.
• When the coals are ready, divide them in half and push each half to opposite sides of the grill. You'll cook the roast in the center using indirect heat. You may also place a small pan in the center, between the coals, to catch the drippings. Add water to the pan to prevent the grease from smoking if desired. Drain excess water from hickory chips and place chips directly on charcoal.
• Grill the pork butt until the meat is very tender but still juicy, about 185 F to 190 F, turning every hour or so. Grilling time will be 5 - 6 hours, so you will need to add additional hot coals to the grill at least once during the process.
• When done, remove the pork from the grill and cover loosely with foil. Let rest for 30 minutes.
• Warm 2 cups of your favorite prepared barbecue sauce, or make your own.
• Pull the pork into shreds using your fingers or two forks. Combine pork in a large bowl with enough sauce to moisten. Mix well and serve on toasted buns topped with your favorite coleslaw.

PERFECT SMOKED PORK

Steps:

• Combine all rub ingredients except sugar and grind into a green thick liquid with a food processor, blender or immersion blender.
• Brush or rub green liquid over roast, sprinkle with sugar and wrap tightly with several layers of heavy duty foil.
• Place in refrigerator for a minimum of 4 hours, but preferably overnight.
• Soak 2 large chunks of hickory in water.
• Light about 40-50 coals or an equal amount of hickory.
• Do not use lighter fluid, a fire starter chimney is the best method.
• Once coals are covered with a gray ash push them over to one side put the soaked hickory chunks on the coals and replace the grate, open the top of the foil wrapped roast and add about 1 cup of water.
• Place roast on cool side of grill and put the cover on the grill with the holes over the meat.
• Turn the meat 180 degrees every 60 minutes.
• Add some more coals/wood in about 2 hours.
• Smoke for a total of 4- 6 hours, internal temperature of the meat will be 170°F or so.
• If the meat starts to get too brown, tent it with another sheet of foil.
• The temp inside the grill should be around 275°F.
• After removing from the grill be sure to cover with foil and allow to sit 15-20 minutes before carving.
• Serve with your favorite bbq sauce, we like recipe#26794, Lee Lee's Famous Barbeque Sauce for Ribs w/ Preserves.
• Brush some on the meat for the last 5-10 minutes of the cooking process if desired.

CAJUN SMOTHERED PORK CHOPS

Steps:

• Heat olive oil in a 5 quart cast iron dutch oven on medium high.
• Season pork chops with Cajun seasoning.
• Place in skillet and brown well on both sides over medium - medium high heat.
• Remove from pan and set aside.
• Add onion, green and red bell peppers, and celery. Cook until onions are soft and transparent, stirring frequently as not to burn.
• Return pork chops to pot.
• Add just enough water to cover the meat. Add garlic and Worcestershire. Stir well.
• If your gravy isn't dark, add a tablespoon of kitchen bouquet and stir.
• Cover pot almost all of the way. Simmer until meat is tender.
• Uncover. Add mushroom and green onions and parsley.
• Adjust seasoning by tasting gravy. Simmer 5 minutes longer.
• Serve over hot cooked rice.
• C'est Si Bon, Cher!