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  • Writer's pictureTommy Centola

Cochon De Lait-Style Slow Roasted Pork Leg

It has been a while since I have featured pork as my protein of choice. Time to remedy that. This week, here are two pork recipes that are sure to please.


1 (18-20 pound) pork leg (Boston and Picnic cuts attached) deboned and trussed

1/2 cup kosher salt

1/4 cup paprika

1/4 cup granulated garlic

2 tablespoons cayenne pepper

1 tablespoon ground black pepper

2 cups white wine

1/2 cup butter, melted

1/4 cup hot sauce


Preheat oven to 400℉. Place pork in a large roasting pan.

In a small bowl, combine salt, paprika, granulated garlic, cayenne, and pepper. Rub into pork on all sides until well coated. Bake 1 hour.

In a medium bowl, combine wine, butter, and hot sauce. Gently pour over pork. Reduce oven temperature to 275℉. Cook until meat thermometer inserted in the thickest portion reads 150℉, about 4 hours.


Enjoy!!!

Creole & Cajun Comfort Food is now available online in both Hardback and Paperback versions.

Good Cooking, Good Eating and Good Living!!!

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