Cochon De Lait Cajun Pulled Smoked Pork
Experience the bold, smoky flavors of Louisiana with this Cochon De Lait Cajun Pulled Smoked Pork recipe—a true Southern barbecue masterpiece. Featuring an expertly crafted Cajun spice rub made with paprika, cayenne, garlic, and a touch of brown sugar, this pork shoulder is slow-smoked to tender perfection using hickory or pecan wood chips. A meticulous low-and-slow cooking process ensures each bite is infused with deep, savory flavor while maintaining melt-in-your-mouth texture. Spritzed with apple cider vinegar for a tangy kick and finished with a rich, flavorful bark, this Cajun favorite is perfect for feeding a crowd. Serve it as hearty sandwiches, paired with dirty rice or coleslaw, or as the show-stopping centerpiece of your next barbecue. Perfect for enthusiasts of Cajun cuisine and slow-smoked recipes alike, this dish is guaranteed to satisfy your craving for authentic Louisiana-style pulled pork.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 8 lbs Pork shoulder (bone-in, skin-on preferred)
- 3 tbsp Kosher salt
- 2 tbsp Black pepper
- 2 tbsp Paprika
- 1 tbsp Garlic powder
- 1 tbsp Onion powder
- 1 tsp Cayenne pepper
- 1 tsp Dried thyme
- 1 tsp Dried oregano
- 1 tsp Ground mustard
- 2 tbsp Brown sugar
- 1 cup Apple cider vinegar
- 3 cups Wood chips (hickory or pecan recommended, soaked in water for 1 hour)
Instructions
1. In a small bowl, mix together kosher salt, black pepper, paprika, garlic powder, onion powder, cayenne pepper, dried thyme, dried oregano, ground mustard, and brown sugar to create the Cajun spice rub.
2. Pat the pork shoulder dry with paper towels and score the skin (if included) with a sharp knife. Rub the entire pork shoulder generously with the Cajun spice mix, ensuring it gets into all crevices.
3. Let the pork shoulder rest in the refrigerator for at least 4 hours or overnight to allow the flavors to deeply penetrate the meat.
4. Preheat your smoker to 250°F (120°C). Be sure to prepare it for indirect heat and add soaked wood chips to create a steady stream of smoke.
5. Place the pork shoulder on a smoker rack with the fat side up. Close the smoker lid and let it cook low and slow, maintaining a steady temperature of 250°F.
6. Every 2 hours, spritz the pork with a mixture of apple cider vinegar and water to keep it moist and develop a flavorful bark on the exterior.
7. Smoke the pork for approximately 6 to 8 hours, or until the internal temperature reaches 195°F (91°C) for pull-apart tenderness.
8. Carefully remove the pork shoulder from the smoker and wrap it in aluminum foil or butcher paper. Let it rest for at least 30 minutes before pulling.
9. Use two forks or your hands (wearing food-safe gloves) to shred the pork into tender, juicy pieces. Mix in some of the cooking juices from the foil for added flavor and moisture.
10. Serve the pulled pork on sandwiches, as a main dish with traditional Cajun sides like dirty rice, or alongside a crisp coleslaw.
Nutrition Facts
Calories |
925 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.7 g | 97% | |
| Saturated Fat | 27.1 g | 135% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 261 mg | 87% | |
| Sodium | 760 mg | 33% | |
| Total Carbohydrate | 6.1 g | 2% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 2.8 g | ||
| Protein | 62.1 g | 124% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 64 mg | 5% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 1079 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
