Sunday, August 10, 2008

A Southern twist on Cochon de Lait

I'm cooking for the office tomorrow...decided on my take on Cochon de Lait - dry rubbed, marinated pork butt that I cooked en daube...well...a Crock Pot to be honest. I've pulled the pork and put on some of the marinade/cooking liquid to make it...juicy but not soggy. This is serious stuff. Marinade was simplicity - 1 cup homemade Worcestershire sauce, 1 cup Cajun Power Garlic Sauce, and 1 1/2 tsp Pecan Liquid Smoke...allow to rest 3 days. Rub is mine for now...I'll share later. I'm reducing the remaining liquid to be served as a sauce. Smells of BBQ right now. I'll let you know how the office receives a free lunch.

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