Louisiana

Cochon de Lait

Cochon de Lait - French for "pig in milk" - is Louisiana's grand tradition of roasting a whole suckling pig over an open fire. Seasoned with Cajun spices and slowly rotisserie-roasted until the skin crackles and the meat falls apart, this is the centerpiece of festivals and boucheries across Acadiana.

8-12 hours Serves 25-30 250-300°F roasting Cajun

Equipment Needed

  • Caja China (Cajun microwave) or rotisserie pit
  • Heavy-duty rotisserie spit
  • Charcoal and/or wood
  • Meat thermometer
  • Injection syringe
  • Wire for trussing

Instructions

  1. 1

    Order the Pig

    Order a dressed suckling pig (40-60 lbs) from a butcher at least a week in advance. The pig should be cleaned with the head on but organs removed. Keep refrigerated until ready to prepare.

  2. 2

    Make the Cajun Rub

    Combine salt, cayenne, paprika, garlic powder, onion powder, black pepper, thyme, and oregano. This classic Cajun blend brings the heat and flavor Louisiana is famous for.

  3. 3

    Prepare the Injection

    Combine chicken broth, melted butter, Cajun seasoning, hot sauce, and Worcestershire. Warm gently to keep butter liquid. Fill a large injection syringe.

  4. 4

    Inject the Pig

    Inject the seasoned liquid throughout the pig - shoulders, hams, loins, and belly. Use about 1 oz of injection per pound of meat. This ensures flavor and moisture throughout.

  5. 5

    Season the Pig

    Apply the Cajun rub generously inside the cavity and all over the exterior. Get into every crevice. Let the seasoned pig rest overnight in the refrigerator, uncovered.

  6. 6

    Set Up the Pit

    Prepare your Caja China or open pit. For rotisserie, secure the pig on the spit with wire, trussing legs tight. Build a fire and let it burn down to hot coals, maintaining 250-300°F.

  7. 7

    Roast the Pig

    Cook the pig slowly, rotating if on a spit. A 50 lb pig takes 8-10 hours. Monitor internal temperature in the thickest part of the shoulder - target is 185-195°F for pullable meat.

  8. 8

    Crisp the Skin

    In the final hour, increase heat to crisp the skin. The crackling should be golden brown and shattering. Some cooks baste with butter for extra richness.

  9. 9

    Rest and Serve

    Let the pig rest for 30 minutes before carving. Pull the succulent meat and break up the crackling. Serve on French bread with Creole mustard, pickled vegetables, and plenty of hot sauce. Laissez les bons temps rouler!

Tips & Variations

  • Caja China Method: A "Cajun microwave" roasting box makes this easier - the pig cooks between charcoal on top and a drip pan below. Flip once for crispy skin.
  • Size Matters: Calculate about 1.5-2 lbs of whole pig per person. A 50 lb pig feeds about 25-30 people generously.
  • Fire Management: Maintain steady heat - too hot and the skin burns before the meat is done. Add coals gradually rather than all at once.
  • Community Event: Cochon de Lait is traditionally a community affair. The cooking takes all day and night, so invite friends to help tend the fire.
  • Festival Tradition: The annual Cochon de Lait Festival in Mansura, Louisiana celebrates this tradition every May with competitions and feasting.
  • Indoor Alternative: For a home version, roast a 10-15 lb pork shoulder low and slow (250°F for 8-10 hours) with the same Cajun seasonings.