Faux Cochon De Lait

NibbleMeThis

My wife picked up a couple of pork butts last week and we decided to do "anything but" pulled pork.  Don't get me wrong, we love pulled pork but make it all the time.  So I cut the butts into two boneless shoulder roasts, 3+ lbs of cubed meat maybe for chile verde, and pieces for curing/smoking my own tasso.

Here is what I made with the first roast.  It isn't authentic cochon de lait by any means but it is excellent.  The roast is tender, spicy, and juicy and that creamy sauce is amazing in texture and flavor. 



Seasoned the tied roast heavily with a Cajun rub.



Put my Dutch oven (#12 Lodge) in my wife's Egg (mine was busy smoking the tasso) over direct heat at 375-400f and seared it on all sides.



Then I added 5 cups of milk and cream, 4 cloves garlic, bay leave, and thyme.



Dropped the Egg temp to 300f, got the milk to simmer, covered it and let it cook for about 2 1/2 hours, flipping every 30 minutes.

Took the roast out and kept warm.  Simmered the sauce down about 20 minutes and then strained it.  I shredded the meat and ladled some of the sauce over it.



Man, this was some good stuff.  The leftovers were great on on an open faced sandwich.  I'm just sad it's all gone! 

Scott805

Man, that looks awesome.  Was it five cups of milk and five cups of cream.  This one is bookmarked!  Great Job!

Village Idiot

This is why I hang out on THIS forum.  Bravo, mon amie ! =D>

calracefan

Looks really good !

nolaegghead

Looks great!  Nibbled till it's gone.

travisstrick

Village Idiot said:

This is why I hang out on THIS forum.  Bravo, mon amie ! =D>

dito

cazzy

That looks awesome!! Love the pictures!

NibbleMeThis

No, just 5 cups of a mix.  I went with 3 milk, 2 cream.

SmokeyPitt

That looks incredible!  So good even ayayron likes it! 

SmokinBandit

Looks amazing!

The Cen-Tex Smoker

there we go. Thanks so much for being interesting and creative. Awesome.  

R2Egg2Q

Looks outstanding!

Skiddymarker

Nothing like pulled pork with "class", excellent presentation - must try something like this as we have settled into the predictable, still good, but predictable standard smoked butt for PP. 

Thanks for sharing.

paqman

This cochon looks good!

DonWW

Bravo, chef!   I echo VI, this is what makes this forum what it is - recipes and cooks like this. 

Oh, that and the ongoing banter that quickly deteriorates into a downward spiral of nonsensical but hysterical jibberish. 

hartofatiger

Beauty!

SmokinDAWG82

I echo VI, this is what makes this forum what it is - recipes and cooks like this. 

Looks great and that sauce looks better, bookmarked

Hokie_Smoker

Amazing cook. Bookmarked as well.

Aquacop

Wow, you are my idol, awesome recipe that I have to try

Doc_Eggerton

Looks delicious.

Eggucator

Boom goes the dynamite! 

nolaegghead

recipe like this is timeless. 

jls9595

I saw the link to this thread in another thread. I am trying it right now with a whole 4lb bone in butt. Will it really cook that fast in the DO?  Do I need to get it up to 195 or so?  Thanks.

henapple

It will cook faster. The recipe is spot on. Serve some red vinegar wine slaw with it or both on hoagies. It's awesome. Let us know.

jls9595

It smells amazing.  Its been on for an hour and a half.  Can't wait.

jls9595

Well, I screwed it up.  the pork is gonna be fine but I guess it's too hot because the sauce was boiling when I checked it last, scorched the heck out of it.   I think my dome thermometer is about 100 degrees off.  I'll let it rest and eat it without the sauce I guess, bummer.

Logger

After getting my egg and visiting this forum, I decided to follow the suggestions of calibrating my dome thermometer.  40° off was a lot for me...100° is really off.
Google your altitude on what temperature water boils at your altitude...
screw that...you're in Tennessee. Make it read 210° and you'll be close enough.

If you're going to smoke cheese, rely on another type of thermometer. My dome thermometer reads 70° when cold. 

I'm getting my A-Maze-N Smoker in soon for cold smoking and will use a digital thermometer to make sure my temps are in range.

jls9595

I calibrated it once since I've had it but it's been a while. I usually use my maverick probe but I just didn't get it out this time.  Oh well.  I will give the cochon de lait another go while I'm off next week. It looks too good not to.

henapple

T...just add more milk to thin it down. I've cooked it down to a thick cheese like spread before.