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.
In 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
First off I injected the subject with Cajun Injector - Creole
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.
family friends Tammy and Andre
were over for the weekend because I needed another man's muscle (and
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 350-375ºF
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.
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
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.