Cochon De Lait Cajun Pulled Smoked Pork Recipes

CAJUN SLOW-COOKER PULLED PORK

Steps:

• Whisk 1 1/2 cups water, the vinegar, ketchup, 1/4 cup mustard, the molasses and 1 tablespoon brown sugar in a 7-to-8-quart slow cooker. Combine the remaining 1 tablespoon brown sugar, the paprika, 1 teaspoon salt and 1/2 teaspoon pepper in a small bowl. Rub all over the pork, then add to the slow cooker along with the sausage. Cover and cook on low, 8 hours. Remove the pork and sausage and set aside to cool slightly. Skim off the excess fat from the cooking liquid, then strain into a large skillet and bring to a boil. Cook until reduced by one-third, about 15 minutes. Shred the pork with a fork and coarsely chop the sausage. Toss the pork and sausage with enough of the reduced cooking liquid to moisten; season with salt. Whisk the mayonnaise and the remaining 2 tablespoons mustard in a small bowl; spread on the buns. Fill with the pulled pork and pickle slices. Serve with potato chips.

COCHON DE LAIT (CAJUN PULLED, SMOKED PORK)

Steps:

• 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.