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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
- 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
- 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.
This was good. The only thing I would do different would be to cut down on the oil. It is pretty spicy, but we pulled some out and just ate it and put BBQ sauce on some of the rest. Thanks for a great recipe!
This was good, but next time I think I'll cook it in the oven instead of the crockpot (just a personal preference). I had quite a bit left over and froze it for an easy weeknight meal.
Very tender and tasty ... we really enjoyed it. I used most of it for the rolls per the recipe. I froze 1 lb of it though, and am going to try it in the Pork Fried Rice recipe. I must admit I did make one substantial change ... when I tasted the meat after it was done and still simmering in the liquid, I found it was VERY spicy hot ... much too much for this wimpy girl! So rather than cook the liquid down and adding the meat back to the pot, I removed the meat and used some good quality barbeque sauce. Those of you that are really into the spicy foods will LOVE this.