Cajun
Cochon de Lait
This Cajun cochon de lait uses a small skin-on pork shoulder cooked low over hardwood smoke until the meat pulls apart and the skin turns crackly. It is served the traditional way with pan juices, French bread, and sharp pickles to cut the richness.
Watch it madeEpicureanRd. - Where to go, What to eat · 4:19
Ingredients
- Skin-on pork shoulder roast1 1/2 lb
- Kosher salt1 1/2 tsp
- Sweet paprika1 tsp
- Cayenne pepper1/4 tsp
- Black pepper1/2 tsp
- White pepper1/4 tsp
- Garlic powder1/2 tsp
- Onion powder1/2 tsp
- Dried thyme1/4 tsp
- Dried oregano1/4 tsp
- Garlic cloves, cut into slivers3
- Green onion, cut into 1-inch pieces1
- Pork stock or chicken stock1/2 cup
- Apple cider vinegar2 tbsp
- Creole mustard1 tbsp
- Worcestershire sauce1 tsp
- Hot sauce1 tsp
- Lard or neutral oil1 tbsp
- French bread, warmed2 small pieces
- Dill pickles or pickled peppers1/4 cup
Method
- Pat the pork dry and score the skin in shallow crosshatches without cutting deeply into the meat.
- Mix the salt, paprika, cayenne, black pepper, white pepper, garlic powder, onion powder, thyme, and oregano in a small bowl.
- Make small slits all over the pork with a paring knife and push a sliver of garlic and a piece of green onion into each slit.
- Rub the pork all over with lard or oil, then season it thoroughly with the spice mixture, working some into the scored skin.
- Cover and refrigerate the pork for at least 4 hours, or overnight for the best flavor.
- Remove the pork from the refrigerator 45 minutes before cooking.
- Prepare a smoker or covered charcoal grill for indirect cooking at 250°F to 275°F using oak, pecan, or hickory wood.
- Whisk together the stock, vinegar, Creole mustard, Worcestershire sauce, and hot sauce to make a basting liquid.
- Place the pork skin-side up over indirect heat with a small pan underneath to catch drippings.
- Cook the pork for about 3 1/2 to 4 hours, basting every 45 minutes, until the meat is tender and reaches about 195°F internally.
- Increase the heat to 425°F, or transfer the pork to a hot oven, and roast for 15 to 25 minutes until the skin is blistered and crisp.
- Rest the pork uncovered for 20 minutes so the juices settle and the skin stays crisp.
- Pull the meat into large tender pieces, chop some crisp skin through it, and spoon over a little of the warm drippings.
- Serve the cochon de lait with warm French bread and pickles or pickled peppers.
Common questions
Can I substitute a different cut for skin-on pork shoulder in Cochon de Lait?
Yes, but the classic texture comes from a skin-on shoulder. A bone-in picnic shoulder is the closest substitute. Boneless shoulder works, but it cooks a little faster and won’t give you quite the same crisp skin or presentation.
How long should I marinate or season the pork before smoking?
At least 4 hours is the minimum, but overnight is better for deeper seasoning. If you’re short on time, even 1–2 hours helps. Let the pork sit at room temperature about 45 minutes before it goes on the smoker.
What are the most common mistakes when making Cochon de Lait?
The biggest mistakes are cutting the skin too deeply, smoking too hot, and not drying the pork well enough. Also avoid overcrowding the slits with garlic, which can tear the meat, and don’t skip indirect heat for slow, even cooking.
How should I store leftovers, and how long do they keep?
Cool leftovers quickly, then store them in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze sliced pork in portions for up to 3 months. Reheat gently so the meat doesn’t dry out.
What’s the best way to serve Cochon de Lait?
Serve it sliced or pulled with the crisp skin on top if possible. It’s great with potato salad, dirty rice, coleslaw, cornbread, or sandwich buns. Spoon a little of the basting liquid or pan juices over the meat before serving.