Cochon de Lait Help
 

I have ordered a 50-60lb seasoned and stuffed pig with the head left on from Martin Kirk Slaughter House in Carencro.

Going to cook it in a Cajun microwave next Saturday for the UL vs. Arkansas game.

Hopefully we will be eating some pig while watching the Cajuns slaughter the Hogs! :grinpimp:

I have a Cajun microwave lined up, only problem is that I have never cooked in one and surely have never cooked a whole pig.

Kickoff is at 3:00 p.m. so I want the pig to be done in plenty time for everyone to eat before gametime.

Any suggestions?

How long should it cook?

What temperature?

All advice is appreciated.

Thanks in advance.

You basically baking it 170 in the shoulder or 160 in the butt and it will be good to go.


If you have a thermometer with a remote prob it will make your life a whole lat easier. you can check the temp of your meat withou removing the lid.

It all depends
What is the hog stuffed with?
You want to make sure if it is stuffed with some sort of dressing you cook it long enough to cook the dressing.
I typically cook my pigs at 350 for about 4 to 5 hours.

The longer you cook it, the more beer you can drink!!! Just saying

I heard that!

I was planning on starting around 5 a.m. that should be plent of beer drinking time!
Just wanted to get any advice possible from some people who have done this before.

Pigs are too expensive to not be cooked right.

Come to think of it the butcher didnt tell me what it would be stuffed with. :confused:

He asked me if I wanted it stuffed and seasoned for extra $10 and it sounded like a good idea.

Uh ohhhh

You don't even want to ask now if you didn't ask up front... Lets just say it will be injected with a lot of love, and I'm pretty sure that can't be found on the shelf at Rouse.

Ha!

You oughtta stop by and grab a bite and beer!

Should be a big crowd so you will see the cars in the front yard when you pull into the neighborhood.

Only requirement is a red shirt or hat.

If you start that little pig that early. It will be cooked way before noon. It should not take more than 3-4 hours. It will be falling off the bone. We always cook ours standing on the four legs. Back bone will break when it's done. Skin will cook out like cracklins.

I dont know anything about cooking it but I'll be more than happy to come help you eat it..;). You dont have to worry about Kirk Martin's we are always happy with the end product when they do something for us

I cook them several times a year and 350 for 5-6 hrs should be good. The best tips I can give you is

1. put a layer of foil over the pig to not have direct heat or it will burn the top. For the last 45 min or so take foil off and watch it closely not to scortch top.

2. I always put skin up when cooking it

3. Don't add 2 much wood and keep the wood in center of tray r you will be buying ur friend a new micro wave. It will burn wood sides if you load the wood up

4. Every hour r so the ash will insulate the burn tray and not let heat go down. You will need to use screen and empty ash out of tray.

5. Might want to line the inside of box with foil for a easier clean up.

6. Start with charcoal and add wood pieces after that.

I gotta thermostat with a remote sensor I believe Austen. I think. Ill check Tom. And ask the wife of she wants to go. Who all going?

Bring your appetite!

We will need help eatin 50 lbs of pork!
Pm for directions.

Thanks for the heads up about Kirk Martin. Have never used them.

Thank you.

This is great advice and things that I would not have known.

In my line of work I have a lot of experience with slaughterhouses lol

That would be sweet! Soumds like a thermostat with remote would make things much easier.
My dad and I will be starting early so the easier the better for us!

A lot of friends a family. Wooten and his wife supposed to come. Probably T-Jean.

Even if y'all wanna drop by for a beer and some food DO IT!

It's been probably 3 years since I've cooked one in a Cajun microwave, but my favorite part is scoring the skin on the pig and crisping them up at the end of the cook. Makes some damn good gratons!!

Ive cooked a couple, so let me say this. Your seasoning will make the difference in what taste you want. Remember, a cajun cooker is like an oven, it will bake the whole hog. What I have learned to do is cook till almost done, then remove the whole hog, and place in a large pit with lots of smoke to finish it off. That way, you have a good smoky whole hog. Yes you can either go by the thermometer for the oven your using, or use an electronic thermometer with a lead that will be inserted into the meat to truly watch doneness of whole hog.