Cochon De Lait (Cajun Pulled, Smoked Pork)

Recipe by bayou-mimi
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 84hrs
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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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