Cochon De Lait (cajun Pulled, Smoked Lamb)

Total Time: 84 hrs Preparation Time: 72 hrs Cook Time: 12 hrs

Ingredients

• 5 lbs boston butt or 5 lbs country-style lamb ribs
• 3/4 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon cajun seasoning
• 4 garlic cloves, slivered, you want lots of garlic
• 1 lemon, juice of
• 1 lemon, zest of
• 1 large orange, juice of
• 1 large orange, zest of
• 2 1/2 tablespoons crab boil
• 1/4 cup cane syrup (can sub dark karo)
• 1/4 cup worcestershire sauce
• 1/2 teaspoon tabasco sauce
• 1 teaspoon liquid smoke
• 3/4 cup olive oil

Recipe

• 1 rub meat with salt and pepper and put in a large zip lock bag over night in fridge to cure.
• 2 next day, rinse and make several slits all over and stud with garlic slivers and rub with a good amount of cajun seasoning.
• 3 put the meat in the bag, mix the rest of the ingredients in a glass bowl and pour over the meat.
• 4 seal and put in the fridge for two days, turning a couple of times a day.
• 5 remove from fridge and let stand till the chill is off.
• 6 dump everything in a crockpot and cook on low overnight.
• 7 pull the meat out and trim off fat, and shred the meat or tear it into chunks.
• 8 let the liquid cook down a little, and add the meat back into the pot.
• 9 serve this on pistolets, or french bread cut about 6 inches long, or any other crusty bread.
• 10 dress it with a good cole slaw.
• 11 it's hard to say how much this will make, for sandwiches it depends on how large your rolls are, and how much filling you use, but it is a good amount and it freezes well.