Recipe courtesy of David Reed

Cochon de Lait

Getting reviews...
  • Level: Advanced
  • Total: 19 hr 30 min (includes marinating time)
  • Active: 2 hr
  • Yield: 80 to 100 servings
Share This Recipe

Ingredients

Cajun Seasoning Mix:

Injecting Marinade:

Directions

Special equipment:
Cooking shed, rotisserie, syringe, for injecting pig
  1. For the seasoning: Combine the cayenne, black pepper, chili powder, garlic powder, onion powder, basil, thyme and flavor enhancer, if using, in a blender. Stir in the salt.
  2. For the marinade: Combine 6 tablespoons of the Cajun seasoning mix with the liquid garlic, liquid onion, Worcestershire and crab oil.
  3. For the pig: Partially split the backbone of the rib cage from the body cavity side and spread the pig flat. Inject the pig with 8 cups of the marinade. Coat all surfaces with a good amount of the Cajun seasoning mix. Allow the pig to marinate in a cooler or on ice at least overnight.
  4. Lay the pig flat out on a layer of wire mesh and attach the legs to the corners using wire. Sandwich the pig with the layer of wire mesh and using carabineer clips secure the upper and lower grills together.
  5. Start the fire in the back of the shed. Let the fire burn until you have good coals to keep the logs burning. Hang the pig on the hook and start the rotisserie.
  6. If your shed does not have doors, keep enough wood on the fire so it is hot enough that you can stand or hold your hand by the pig for only 5 or 10 seconds. If the shed has doors, with the doors closed build enough fire to achieve 300 degrees F at the top of the door, 250 degrees F at the middle of the door and 200 degrees F at the bottom of the door. When the middle drops below 200 degrees F, add wood to the fire. Try to maintain a cooking temperature between 200 to 300 degrees F at the pig.
  7. Start the pig closer to the fire and at a higher temperature of about 300 to 350 degrees F for the first couple hours. Flip the pig and hang it from the other side every couple of hours so the pig will cook evenly. It is always much hotter at the top compared to the bottom of the shed.
  8. Once the internal temperature of the shoulders and hams starts hitting 130 to 140 degrees F and the fat starts rendering, start tapering off on the fire and move the pig further away from the fire to let the pig slow roast at a temperature in the low 200s.
  9. Continue roasting until the internal temperature of the hams are 150 degrees F and the shoulders are about 170 degrees F. Carve and serve.

Fudge Factor

Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Train Frontman Pat Monahan's Dark Chocolate Obsession Feb 11, 2013

By: Cameron Curtis

Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

How to Chop and Melt Chocolate

Lots of recipes call for melted chocolate. Follow these step-by-step instructions to do it properly.

Essentials: Chocolate Basics Sep 1, 2016

Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …