Cochon De Lait Cajun Pulled Smoked Pork Recipes

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.

Steps:

• Combine the hot water and the salt (brine ingredients) in a 54-quart cooler. Stir until the salt dissolves. Stir in the vegetable broth and the honey. Add the ice and stir. Place the pork in the brine, fat cap up, and cover with cooler lid. Brine overnight, up to 12 hours.
• Remove the pork from the brine and pat dry thoroughly. Rub the butt(s) with the vegetable oil. Then add your favorite rub mixture (I included recipe for mine above). Wrap in plastic wrap and allow to sit in fridge at least 3 more hours. Then remove and rest at room temperature for 1 more hour while you pre-heat the grill to 250 degrees F.
• Using a smoker, place pork over indirect heat in smoker with hickory wood, (if you have one, insert a probe thermometer into the thickest part of the pork, and set the alarm for 165 degrees F. If you don't have one, you will have to use a stick thermometer every hour after about 10 hours.) Close the lid and cook for at least 4 hours.
• After 4 hours check the pork; if the surface is golden brown, cover with aluminum foil tent and continue cooking. Once the butt(s) reach 165 degrees F (about 14 hours), remove from grill, cover loosely with aluminum foil, and allow to rest for 1 hour. Shred then add favorite bbq sauce. (The best brand is Sven's Sizzlin Sauce, but if you can't find that Famous Dave's Sweet and Zesty will work as well.).
• For my homemade Carolina Style bbq sauce (also good as a marinade):.
• 5 cups cider vinegar 5 tbl kosher salt 2 ½ tsp cayenne pepper 1 tbl + 2 tsp crushed red pepper flakes ¾ cup brown sugar.
• Combine and allow to sit at room temperature for at least 6 hours to let flavors blend before using. I usually make it just before I load the meat into the smoker. Then add this sauce to moisten the shredded meat about 1 cup at a time until meat is wet enough to your liking. (About 3½ to 4 cups per 10 pounds of meat for me, you may not like as much or more, here's a hint: taste often until it's the way you like it.) Then you can add some of the store brand sauce of your choice, to "kick it up a notch", if you wish.
• Then, I usually finish it by adding a little more of the dry rub. Feel free to experiment with this one, you may or may not want to add any more once the sauce is applied.

Steps:

• Soak your hickory chips overnight.
• Mix together all ingredients except the Boston Butt. Liberally coat the pork with the dry rub mixture, really rubbing it into the meat.
• Place your charcoal grates at the lowest setting and your food rack at the highest setting in your grill. Pour charcoal in the grill and light. Once the coals are ready, move all the coals to one side. Place a pan of water on the other side. (An old aluminum pan from a pan of rolls works well -- something disposable).
• Place the meat on the cold side of the grill, fat side up. Add hickory chips to the charcoal and close the lid.
• Add more chips every 20 to 30 minutes. Add charcoal as needed, being careful not to let the fire die.
• Continue to smoke the pork for 9 hours. If you prefer not to have a crispy outside, you can wrap the meat in heavy duty aluminum foil for the last three hours of cooking.
• Remove from the heat and "pull" the meat. This means to separate the meat from any fat, gristle or bone, pulling the meat into strips suitable for sandwiches.
• Toss the meat with a vinegar hot sauce. (Optional).
• Serve with barbecue sauce on a hamburger bun.

Steps:

• Mix the rub ingredients in a small bowl. Massage the mixture all over the roast. Allow the roast to rest at room temperature for 30 minutes before grilling.
• While your roast is resting, light the charcoal for your grill and soak 2 handfuls of hickory chips in water. You'll need enough charcoal for a medium hot grill , about 350 F to 450°F For a 22 inch Weber, that is about 30-40 briquettes. In addition, you'll need a method of lighting additional coals to add during the cooking process to maintain the temperature of the grill.
• When the coals are ready, divide them in half and push each half to opposite sides of the grill. You'll cook the roast in the center using indirect heat. You may also place a small pan in the center, between the coals, to catch the drippings. Add water to the pan to prevent the grease from smoking if desired. Drain excess water from hickory chips and place chips directly on charcoal.
• Grill the pork butt until the meat is very tender but still juicy, about 185 F to 190 F, turning every hour or so. Grilling time will be 5 - 6 hours, so you will need to add additional hot coals to the grill at least once during the process.
• When done, remove the pork from the grill and cover loosely with foil. Let rest for 30 minutes.
• Warm 2 cups of your favorite prepared barbecue sauce, or make your own.
• Pull the pork into shreds using your fingers or two forks. Combine pork in a large bowl with enough sauce to moisten. Mix well and serve on toasted buns topped with your favorite coleslaw.

Steps:

• Heat olive oil in a 5 quart cast iron dutch oven on medium high.
• Season pork chops with Cajun seasoning.
• Place in skillet and brown well on both sides over medium - medium high heat.
• Remove from pan and set aside.
• Add onion, green and red bell peppers, and celery. Cook until onions are soft and transparent, stirring frequently as not to burn.
• Return pork chops to pot.
• Add just enough water to cover the meat. Add garlic and Worcestershire. Stir well.
• If your gravy isn't dark, add a tablespoon of kitchen bouquet and stir.
• Cover pot almost all of the way. Simmer until meat is tender.
• Uncover. Add mushroom and green onions and parsley.
• Adjust seasoning by tasting gravy. Simmer 5 minutes longer.
• Serve over hot cooked rice.
• C'est Si Bon, Cher!