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Couchon de' Lait

posted Dec 5, 2011, 7:07 PM by Unknown user   [ updated Dec 6, 2011, 11:57 AM ]
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

Copyright: Cookbook #1
  • 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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