As with so many other varieties of pulled pork, like our Pernil or Barbacoa, the meat slowly cooks for hours till melt in your mouth tender. The end result is succulent Cajun deliciousness… As you may have noticed, we love Louisiana style cooking, and are always looking for new Cajun and Creole recipes. Cochon de Lait is one we had never heard of, until our recent trip to New Orleans. Nowadays, cochon is a popular ingredient on po’ boy sandwiches, along with Creole Coleslaw. Our first exposure to it was at the Ruby Slipper Café in New Orleans. They have an amazing benedict variation, Eggs Cochon, which we recreated in our kitchen.
What is Cochon de Lait?
Literally translating to “pig of milk”, referring to a suckling pig, the dish originated in the Cajun Country of Louisiana. Like a crawfish boil, Cochon de Lait started as a food event. A whole suckling pig would be slow roasted for hours over hardwood. The dish started making its way into the city, and is now a staple at many New Orleans restaurants, though oftentimes now an adult pig is used. Today, we’re simplifying the cooking method by using our crock pot, so you can easily enjoy these great flavors in your home.
Ingredients for Our Cochon
Pork – Boston butt, preferably bone in. As an alternative, you can use a shoulder roast.GarlicCreole Seasoning – we prefer homemade for freshness and customizability, plus store bought can be too salty. Check out our easy Creole Seasoning Recipe.Smoked PaprikaSaltApple CiderHot sauce – Louisiana style, think Crystal or Tabasco.
How to Make Slow Cooker Cochon de Lait
This couldn’t get much easier… Finely chop the garlic and mix with all dry ingredients. Generously rub this mixture all over the pork. Add the pork to the crock pot along with the apple cider. Give it a generous splash of hot sauce. Cover and cook for about 8 hours on low, or 5 hours on high. The cooking time can vary if you use a larger or smaller roast, so make sure the pork is fork tender. Once cooked, shred meat with two forks and toss well with the sauce. Your Cajun pulled pork is ready to serve a crowd!
Instant Pot Method
Place the spice rubbed pork, fat side up into the pressure cooker. Add the apple cider and hot sauce, along with an additional half cup of water. Close the lid and make sure the pressure cooker is sealed. Select the Manual function and set 75 minutes on high pressure. Allow pressure to naturally release for 20 minutes before opening lid. Shred meat with two forks and toss well with the sauce.
How to Serve Cochon de Lait
In New Orleans, it is mostly served on a po’ boy. Slice open a piece of French bread, lightly toast it, and load it up with cochon and Creole Coleslaw. Other ideas:
Eggs Cochon, an amazing New Orleans benedict variation.Replace the French bread with warm tortillas for Louisiana themed tacos.With a side of Dirty Rice.Make a bowl meal. Top a bed of white rice with Cochon and Succotash or Mexican Street Corn Salad.On sliders.Any other way you love pulled pork!
Storing Leftovers
It refrigerates beautifully in an airtight container. As it sits, the flavors get accentuated. Use within 3 days. You can freeze it for future meals in airtight containers. So yes, even if it’s not for big crowds, go ahead and make a huge batch, you won’t regret it. Use within 3 months for best quality. If you love pulled pork, add this Cajun version to your cookbook. The combination of seasonings along with a hint from the apple cider make for some amazing flavors. Save or pin this great recipe, and let me know how you like it. And be sure to subscribe to GypsyPlate, we’re always cooking up new tasty recipes for you!
Cochon de Lait Po’ Boy, on our Gypsy Plate… enjoy!
Try these other great Cajun and Creole dishes!Blackened Shrimp and GritsShrimp CreoleJambalaya SoupRemoulade SauceShrimp RemouladeCajun Shrimp ScampiGrillades and GritsYakamein
