Cajun Injector Creole Butter
“Cochon de Lait” (Banquet Pig)
Keith Warren & Leo Honeycutt - www.cajuninjector.com - www.brucefoods.com
Prep Time: 30-40 min
Cook Time: 6-12 hrs
Yields: 35-40 people
Ingredients:
1 25-30 pound young pig, cleaned and oven ready
4 16 oz jars of Cajun Injector Creole Butter
2 8 oz canisters of Cajun Injector Cajun Shake
1 5 oz bottle Louisiana Gold Hot sauce
5 Garlic bulbs, cut in half
Method:
Inject the pig with Creole butter using about 2 oz of marinade per pound. This is the most important step in preparing your pig for roasting.
Stuff the garlic bulbs throughout the cavity of the pig.
Using the Cajun shake and hot sauce season the outside and inside of pig generously.
Place coals on top of the Cajun Microwave and light. The coals should take about 30 minutes to get hot. Once the coals are hot, heat the microwave until it reaches about 300 degrees F and slowly lower the pig into its resting place. Cover and cook for about 6-12 hours, checking every 3 house to make sure enough heat is being generated.
You may need to add coals every 2 hours or as needed to keep the heat at its right temperature.