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    Cochon de Lait (Cajun Pulled Pork)

    Cochon de Lait is a delicious pulled pork recipe from Louisiana. Traditionally, it was an all day pig roast event for a crowd. For today we are going with the crockpot method, but also giving you an instant pot option.

     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…

    Cochon de Lait is a delicious pulled pork recipe from Louisiana. It has delicious seasonings and slow cooks to melt in your mouth perfection.

    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.

    Cochon po' boy.

    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?

    Cochon de Lait is a delicious pulled pork recipe from Louisiana. It has delicious seasonings and slow cooks to melt in your mouth perfection.

    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.

    Cochon po' boy.

    Ingredients for Our Cochon

    • Pork – Boston butt, preferably bone in. As an alternative, you can use a shoulder roast.
    • Garlic
    • Creole Seasoning – we prefer homemade for freshness and customizability, plus store bought can be too salty. Check out our easy Creole Seasoning Recipe.
    • Smoked Paprika
    • Salt
    • Apple Cider
    • Hot 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. 

    Pork roast in a crock pot with lots of added seasoning.

    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.

    Shredded cochon de lait in a crock pot.

    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

    Cochon po' boy.

    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.

    Cochon de Lait is a delicious pulled pork recipe from Louisiana. It has delicious seasonings and slow cooks to melt in your mouth perfection.

    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!

    Cochon de lait po' boy atop the Gypsy Plate.

    Try these other great Cajun and Creole dishes!
    Blackened Shrimp and Grits
    Shrimp Creole
    Jambalaya Soup
    Remoulade Sauce
    Shrimp Remoulade
    Cajun Shrimp Scampi
    Grillades and Grits
    Yakamein

    Featured image for cohcon de lait post.

    Cochon de Lait (Cajun Pulled Pork)

    Yield: 10-12 servings
    Prep Time: 10 minutes
    Cook Time: 8 hours
    Total Time: 8 hours 10 minutes

    Cochon de Lait is a delicious pulled pork recipe from Louisiana. It has delicious seasonings and slow cooks to melt in your mouth perfection.

    Ingredients

    • 4-5 pound Boston butt
    • 7-8 garlic cloves, finely chopped
    • 2 Tbsp Creole seasoning
    • 1 Tbsp smoked paprika
    • 2 tsp salt
    • 1 cup apple cider
    • 1 Tbsp Louisiana hot sauce

    Instructions

    Slow Cooker Method

    1. Mix with all dry ingredients along with chopped garlic. Generously rub this mixture all over the pork.
    2. Add the pork, fat side up, to the slow cooker along with the apple cider. Add on hot sauce. 
    3. Cover and cook for about 8 hours on low, or 5 hours on high. (see note 1)
    4. Once cooked, shred meat with two forks and toss well with the sauce.

    Instant Pot Instructions

    1. Mix with all dry ingredients along with chopped garlic. Generously rub this mixture all over the pork.
    2. 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.
    3. Close the lid and make sure the pressure cooker is sealed. Select the Manual function and set 75 minutes on high pressure.
    4. Allow pressure to naturally release for 20 minutes before opening lid.
    5. Shred meat with two forks and toss well with the sauce.

    Notes

    1. The cooking time can vary if you use a larger or smaller roast, so make sure the pork is fork tender.

    Nutrition Information
    Yield 12 Serving Size 1
    Amount Per Serving Calories 523Total Fat 36gSaturated Fat 13gTrans Fat 0gUnsaturated Fat 19gCholesterol 163mgSodium 516mgCarbohydrates 3gFiber 0gSugar 2gProtein 44g

    Nutrition information calculated by Nutritionix.

    Did you make this recipe?

    Please leave a comment on the blog or share a photo on Pinterest

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