Couchon de' Lait

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posted Dec 5, 2011, 7:07 PM by Unknown user [ updated Apr 7, 2018, 2:56 PM by B ]

Jimmy L. Babin

Creative Cajun Cooking

A very juicy Roasted Hog Cajun Style

Servings: 150

Yield: 150 pounds

150 pounds Hog, dressed and split in

1/2

15 pounds Sweet Potatoes, whole

1 1/2 cups MAGIC SWAMP

DUST

1/4 cup Creative Cajun Cooking's

Smokin' Fryin' Rub

1 quart Water

36 ounces Coke

1 quart Honey

1 pound Butter

Bring water to boil and mix in Magic Swamp Dust and Smokin' Fryin' Rub until dissolved.
Let cool to room temperature
Pour in Coke and mix thoroughly.
Inject mixture into hog making sure each area is seasoned.
Place hog on pit (with skin facing down) and insert a remote temperature probe into the bottom side of the shoulder,
Pour honey over hog, and cover with aluminum foil.
Light mesquite wood fire at far end of pit away from hog.
Keep temperature of pit @ 250 degrees until the internal temperature of the hog reaches 140 degrees F.
Then remove foil to allow the smoke flavor to settle on the hog.
Wash potatoes and roll in aluminum foil with a tablespoon of butter and a tablespoon of honey so juices are maintained around potato and place into cavity of hog, after internal temperature of the Hog reaches 150 degrees F.
When potatoes are nearly cooked they can be unwrapped and placed back in hog and saturate hog and potatoes with more honey.
Continue cooking / smoking process until the internal temperature reaches 190 degrees F.
Remove from pit and enjoy.

Servings for 150 pending portion

size.

UTENSILS NEEDED: 1Very large pit for roasting.

Per Serving (excluding unknown

items): 1118 Calories; 77g Fat

(63.5% calories from fat); 84g

Protein; 16g Carbohydrate; 1g

Dietary Fiber; 320mg Cholesterol;

378mg Sodium. Exchanges: 1/2

Grain(Starch); 11 1/2 Lean Meat; 8

1/2 Fat; 1/2 Other Carbohydrates.

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