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| The Roux (Cooking/BBQ/Recipes) What good is a cajun site without a cooking and recipe forum? |
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#1
08-20-2013, 03:14 PM
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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!  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. Last edited by Mako19; 08-20-2013 at 03:27 PM. 
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