Cooking Louisiana - Roasted Pig - Cajun Microwave

This roasted pig (cochon de lait) was done in a Cajun Microwave. The Cajun Microwave is a very simple and good way of cooking. The name "Cajun Microwave", I'm sure, came from a combination of old Cajun and new technology. You know how we are.

Pig RoastIn this event we did a 50 lb. pig from Babineaux's Slaughterhouse in Breaux Bridge, La. Head and feet cut off to fit the Cajun Microwave.

First off I injected the subject with Cajun Injector - Creole Garlic. In my opinion you can use whatever you want. Seasoned it up with some Tony's and let it sit in an ice chest on ice for about six hours.


Lunch was the target completion and the estimated cook time was about six to eight hours. The target removal time was 10:00 AM so we could de-bone and carve it and have it ready to serve.

Cajun MicrowaveLuckily our family friends Tammy and Andre were over for the weekend because I needed another man's muscle (and wisdom).

The pig was in the box at around midnight and the fire was lit. 

It took about an hour to get the temperature up. I assume the coals had to get hot enough and the pig had to do the same thing. I tried to keep the box at about 350-375F

As you will see by the pictures below, the box is just a sheet metal box that is insulated. I also assume the insulation is fire retardant to a degree to be able to withstand the heat. 


All the heat is generated by the fire on top.

Charcoal was added every couple of hours and about mid-way through the process we sifted the ashes out and threw more coal on it. You could also just dump it out and start over.

Pig RoastWe also had high-heat gloves to deal with all of this.

The pig was never turned so as to let the skin be sort of a moisture holder.

We did not open the box until 9:30AM to check it. Low and behold it was done perfectly. The skin was crispy and all the meat was done to the point that it was easily carved.

The top side skin was very crispy and was delicious.

We came out with about 3 turkey roasting pans full of meat.

No matter how you do a pig you are going to have some of it over done a little to be able to get the bigger pieces cooked completely. Do not be tempted to look at the pig unless you pull the top off and put it right back on.
















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