📝 About This Recipe
A cornerstone of Acadiana celebrations, Cochon de Lait is more than a meal; it's a centuries-old Cajun tradition of slow-roasting a tender suckling pig until the skin shatters like glass and the meat melts off the bone. This recipe captures the soulful essence of the bayou with a deep, spicy garlic-injected marinade and a low-and-slow roasting technique that ensures maximum succulence. Perfect for a grand gathering, it delivers a smoky, savory, and spicy profile that defines Louisiana’s rich culinary heritage.
🥗 Ingredients
The Pig
- 20-25 pounds Suckling Pig (cleaned and dressed, head on)
The Cajun Injection & Rub
- 3 heads Garlic (cloves peeled and halved)
- 2 large Yellow Onion (pureed into a paste)
- 1/2 cup Cajun Seasoning (such as Tony Chachere's or homemade)
- 2 tablespoons Cayenne Pepper (adjust for heat preference)
- 4 tablespoons Kosher Salt
- 2 tablespoons Black Pepper (freshly cracked)
- 1/2 cup Vegetable Oil (to bind the rub)
- 1/4 cup Worcestershire Sauce
- 1 tablespoon Liquid Smoke (optional, for indoor roasting)
The Basting Liquid
- 1 cup Apple Cider Vinegar
- 12 ounces Dark Beer (Abita Amber or similar)
- 1/2 cup Butter (melted)
👨🍳 Instructions
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1
Prepare the pig by rinsing it thoroughly inside and out with cold water. Pat the skin completely dry with paper towels; dry skin is the secret to a crispy finish.
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2
Using a small, sharp paring knife, make 1-inch deep slits all over the meaty parts of the pig (shoulders, hams, and loin). Insert a half-clove of garlic into each slit.
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3
In a bowl, mix the pureed onion, Cajun seasoning, cayenne, salt, black pepper, oil, Worcestershire, and liquid smoke to create a thick paste.
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4
Generously rub the paste all over the interior cavity of the pig and into the slits. Rub a lighter layer on the skin, focusing more on salt for the exterior.
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5
Wrap the pig in plastic wrap or place in a large food-grade bag and refrigerate for 12 to 24 hours to allow the flavors to penetrate the meat.
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6
Remove the pig from the refrigerator at least 1 hour before cooking to bring it to room temperature. Preheat your oven (or smoker) to 250°F (120°C).
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7
Place the pig in a large roasting pan. You may need to tuck the legs under or position it diagonally. Prop the mouth open with a ball of foil (to be replaced by an apple later).
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8
Cover the ears and tail with aluminum foil to prevent them from burning during the long roast.
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9
Roast the pig, basting every hour with the mixture of beer, cider vinegar, and melted butter. This keeps the meat moist and adds a tangy crust.
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10
Continue roasting until the internal temperature in the thickest part of the shoulder reaches 180°F (82°C). This usually takes about 20-25 minutes per pound.
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11
Once the meat is tender, increase the oven temperature to 425°F (220°C) for the last 20-30 minutes. Watch closely as the skin puffs and turns into 'cracklin' (crackling).
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12
Remove the pig from the oven and let it rest for at least 30-45 minutes. This allows the juices to redistribute so the meat stays succulent.
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13
To serve, remove the foil from the ears and tail, place a bright red apple in the mouth, and present the whole pig on a platter before carving or pulling the meat.
💡 Chef's Tips
Order your pig from a reputable butcher at least a week in advance and ensure it fits your oven dimensions. If the skin begins to brown too quickly before the meat is tender, tent the entire pig loosely with foil. For the ultimate 'cracklin' skin, wipe any excess moisture or basting liquid off the skin before the final high-heat blast. Don't discard the drippings! Strain them to make a rich 'debris' gravy to serve alongside the meat. Use a meat thermometer in both the ham and the shoulder to ensure even cooking throughout.
🍽️ Serving Suggestions
Serve with warm French bread and a spicy Creole mustard sauce for 'Cochon de Lait Po-boys'. Pair with traditional Cajun sides like Jambalaya, Maque Choux (smothered corn), or Potato Salad. A cold Louisiana lager or a crisp Sweet Tea balances the rich, fatty flavors of the pork. Offer a vinegar-based slaw on the side to provide a bright, acidic crunch against the tender meat.