We couldn't decide how to celebrate Cinco de Mayo and the Kentucky Derby, so we decided to settle somewhere in the middle and went with Cajun. Cochon de Lait translates to "pig in milk", which is used to describe a roasted suckling pig. Erin and I were in New Orleans a few weeks ago, and one of the many meals we intend to recreate was the Cochon de Lait Po' Boy from Pierre Masperos. Their menu describes it as "Slow cooked Roasted Pork seasoned with a Cajun rub and stuffed with garlic and jalapenos".
Started with a lump that was the end of a loin I had cut for pork chops and Canadian Bacon, along with a bunch of slivers of jalapeno and garlic.
Studded.
Then seasoned liberally with Cajun seasoning.
On the kettle indirect with just a tiny bit of pecan and cherry for smoke.
And then a butterfly happened by, so I just had to take his picture when he landed on the gasser.
But he disappeared for a moment, and I couldn't find him anywhere.
Yes, he was on my hat. Seriously. He flew from the grill to my hat. Erin took these pics.
And he was such a ham, he posed for more shots on my oven mitt.
Kind of tame, huh? Hope he wasn't rabid.
OK, last one.
Quit screwing around with the bug, the pork's done!
French bread split and "dressed" with lettuce and pickles.
Sliced pork.
Another key condiment.
And served.
I need to figure out a way to get more jalapeno flavor into the meat and try it again with a butt or shoulder, as the loin wasn't quite as succulent as Pierre's was. All in all, I'd still say it was a success.
Thanks for looking!
Started with a lump that was the end of a loin I had cut for pork chops and Canadian Bacon, along with a bunch of slivers of jalapeno and garlic.
Studded.
Then seasoned liberally with Cajun seasoning.
On the kettle indirect with just a tiny bit of pecan and cherry for smoke.
And then a butterfly happened by, so I just had to take his picture when he landed on the gasser.
But he disappeared for a moment, and I couldn't find him anywhere.
Yes, he was on my hat. Seriously. He flew from the grill to my hat. Erin took these pics.
And he was such a ham, he posed for more shots on my oven mitt.
Kind of tame, huh? Hope he wasn't rabid.
OK, last one.
Quit screwing around with the bug, the pork's done!
French bread split and "dressed" with lettuce and pickles.
Sliced pork.
Another key condiment.
And served.
I need to figure out a way to get more jalapeno flavor into the meat and try it again with a butt or shoulder, as the loin wasn't quite as succulent as Pierre's was. All in all, I'd still say it was a success.
Thanks for looking!
