Cochon de Lait is a delicious pulled pork recipe from Louisiana. Traditionally, it was an all day pig roast event for a crowd, though for this version we are going with the crockpot method.
The end result is succulent Cajun deliciousness…
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.
Our first exposure to it was at the Ruby Slipper Café in New Orleans. They have an amazing benedict variation, Eggs Cochon. Coming soon to GypsyPlate, so stay tuned…
What is Cochon de Lait?
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.
Ingredients for Our Cochon
- Pork – Boston butt, preferably bone in. As an alternative, you can use a shoulder roast.
- 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
- 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.
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.
Your Cajun pulled pork is ready to serve a crowd!
How to Serve Cochon de Lait
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.
- 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.
- On sliders.
- Any other way you love pulled pork!
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.
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!
- 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 vinegar
- 1 Tbsp Louisiana hot sauce
- Mix with all dry ingredients along with chopped garlic. Generously rub this mixture all over the pork.
- Add the pork, fat side up, to the slow cooker along with the apple cider. Add on hot sauce.
- Cover and cook for about 8 hours on low, or 5 hours on high. (see note 1)
- Once cooked, shred meat with two forks and toss well with the sauce.
- The cooking time can vary if you use a larger or smaller roast, so make sure the pork is fork tender.
Nutrition InformationYield 12 Serving Size 1
Amount Per Serving Calories 517Total Fat 36gSaturated Fat 13gTrans Fat 0gUnsaturated Fat 19gCholesterol 163mgSodium 516mgCarbohydrates 1gFiber 0gSugar 0gProtein 44g
Nutrition information calculated by Nutritionix.
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