📝 About This Recipe
Deep from the heart of Louisiana’s Acadiana region, Cochon de Lait is more than a meal; it is a celebrated social event centered around a tender, milk-fed suckling pig. This recipe utilizes a slow-rotisserie method to transform simple pork into a masterpiece of crackling, glass-like skin and succulent, melt-in-your-mouth meat. Infused with a potent garlic-and-cayenne wet rub, this dish captures the smoky, spicy, and soulful essence of a true backyard boucherie.
🥗 Ingredients
The Pig
- 30-35 pounds Whole suckling pig (cleaned, dressed, and head-on)
- 1/2 cup Kosher salt (for initial seasoning)
Cajun Injectable Marinade
- 2 cups Chicken stock (low sodium)
- 1/2 cup Unsalted butter (melted)
- 2 tablespoons Garlic powder
- 2 tablespoons Onion powder
- 1 tablespoon Cayenne pepper (adjust for heat preference)
The Aromatic Wet Rub
- 20 pieces Garlic cloves (minced into a paste)
- 1 cup Yellow mustard (acts as a binder)
- 3 tablespoons Smoked paprika
- 2 tablespoons Dried oregano
- 2 tablespoons Black pepper (freshly cracked)
- 1/2 cup Vegetable oil
Basting Liquid
- 2 cups Apple cider vinegar
- 1 cup Water
- 1/4 cup Hot sauce (Louisiana style)
👨🍳 Instructions
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1
Thoroughly rinse the pig inside and out with cold water and pat completely dry with paper towels. Use a sharp knife to score the skin in a crosshatch pattern, being careful not to cut into the meat.
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2
Whisk together the injectable marinade ingredients. Using a meat injector, distribute the liquid into the thickest parts of the pig: the hams (back legs), shoulders, and along the loin.
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3
Mix the garlic paste, mustard, paprika, oregano, pepper, and oil to form a thick rub. Slather the entire interior cavity and the exterior skin with the rub. Wrap the pig in plastic or a clean sheet and refrigerate for at least 12 hours.
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4
Prepare your rotisserie setup. If using charcoal, build two parallel fires on either side of where the pig will sit, leaving the center clear for a drip pan. Aim for a steady ambient temperature of 225°F-250°F (107°C-121°C).
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5
Mount the pig onto the rotisserie spit. Ensure it is perfectly centered and secured with the spit forks. Use stainless steel wire to tie the legs to the spit and sew the belly closed so it doesn't flop during rotation.
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6
Begin the rotation. Position the drip pan underneath to catch rendered fat (this prevents flare-ups). Maintain your fire by adding a few lumps of charcoal and a piece of pecan or oak wood every hour.
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7
After the first 2 hours of cooking, begin basting the pig every 45 minutes with the cider vinegar and hot sauce mixture using a mop or brush.
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8
Monitor the internal temperature using a meat thermometer. You are looking for 160°F (71°C) in the shoulders and 170°F (77°C) in the hams for a sliceable texture, or up to 190°F (88°C) for pulled-style meat.
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9
In the final 30-45 minutes, increase the heat by adding more charcoal or lowering the spit. This 'blasts' the skin to create the signature crispy crackling. Watch closely to prevent burning.
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10
Carefully remove the spit from the heat. Let the pig rest for at least 30-45 minutes before carving. This allows the juices to redistribute, ensuring the meat stays moist.
💡 Chef's Tips
Always use a 'meat-to-heat' distance of at least 12-18 inches to prevent the exterior from charring before the interior is safe to eat. If the ears or tail begin to blacken too quickly, wrap them in aluminum foil to protect them. Don't rush the resting period; carving too early will result in all the flavorful juices running out onto the board. For the best crackling, ensure the skin is as dry as possible before it goes onto the heat; moisture is the enemy of crispiness. If you don't have a rotisserie, this can be done on a large offset smoker, flipping the pig halfway through.
🍽️ Serving Suggestions
Serve on white bread or toasted brioche buns with a side of spicy coleslaw. Pair with a cold Louisiana lager or a crisp, acidic Chenin Blanc to cut through the richness. Traditional sides include Cajun potato salad, Maque Choux (corn macque choux), and slow-cooked navy beans. Provide a side of 'vinegar mop' or a mustard-based BBQ sauce for dipping. Don't forget to chop up the crispy skin and mix it back into the pulled meat for texture.