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N C

PULLED PORK TACOS Fe

turing Cochon Cannery's

Apple Bacon But

Rub

JUNE 2019

C

E

PIG STAND PORK RIBS Fe

turing Pig St

nd BBQ S

uce

INSIDE THE JUNE CRATE

& Step by Step video Unbox ou

BBQ Cr

te


R

P

P

E

P T

S

Ingredients: Pulled Pork • 5–6 lb. Pork Shoulder or Boston Butt • Cochon Cannery Apple Bacon Butt Rub • 16oz Dr. Pepper • 2 tbsp. Worcestershire s

uce

Garlic Pickle Mustard Slaw • 4 tbsp. of Cajun Power Spicy G

rlic Must

rd

• 1 tbsp. of Cochon Cannery Apple Bacon Butt Rub • 4 tbsp. of Mayo 16 oz of shredded cabbage or coleslaw mix • G

tor Pickles


INSTAPOT PULLED PORK TACOS

S T E P THE PORK

1 2 3

Cover pork thoroughly with Cochon

S T E P

S T E P

THE SLAW

TACOS

Mix shredded cabbage, Place pulled pork in

Cannery Apple Bacon Butt Rub and

se

must

rd, mayo, Cochon w

r on all sides.

rmed tortillas and top

Cannery Rub, and 1/3 cup of with slaw and G

Add Pork, Dr. Pepper, and

G Worstiers

hire S

uce into the

pressure cooker. Set the timer to

Manual Cooking (90 minutes). Use

natur

l rele

tor Pickles.

tor Pickle Juice in a large Serve and enjoy!

bowl.

Cover and chill for 30 minutes.

se 10 minutes. Slow Cooker Instructions: Follow

Quick rele

se & open the lid. steps 1-2 and then cook in slow

Tr

nsfer pork to a large bowl & pull cooker 7-8 hours on low he

apart.

t.


WHATS IN THE BOX 01

Cochon Cannery Apple Bacon Butt Rub Bre

ux Bridge, Louisiana

A great rub to BBQ with! Makes a beautiful bark. Also great to use when roasting or pan frying chicken, pork, beef, and seafood. Cochon Cannery was started at the Lafayette Farmers and Artisans Market at Moncus Park on Saturday mornings back in 2015 with just their Bacon Jam. They have grown since adding products like Apple Bacon Butter, Spicy Bacon Jam, Apple Bacon Rub, Seasonal fruit jams with bacon, and Pork Skins.

Cajun Power Spicy Garlic Mustard

02

03

Abbeville, Louisiana

This Gourmet Spicy Garlic Mustard, smooth to taste, is loaded with pasteurized garlic. We also blended a few spices creating the flavors of the tropical islands. It's not a thick mustard, making it perfect for salad dressings, marinades, sandwiches and a rub for meats and fish.

Creative Cajun Gator Pickles St. Amant,, Louisiana

Gator Pickles are sweet, spicy, and flavorful pickles with a "bite that slips up on you." Use on sandwiches, salads, or in food dishes. These Gator Pickles are also a tasty snack! Made with Magic Swamp Dust Seasoning from Creative Cajun Catering.


Pig Stand BBQ Sauce

04

Ville Platt, Louisiana

Pig Stand Bar-B-Q Sauce is a Cajun style bar-b-q sauce which can be used on anything from hamburgers, hotdogs, or poor-boys. It is a delicious dipping sauce for sausage, chicken, and much more. Kary Lafleur, owner of Kary’s Roux and Pig Stand Bar-B-Q Sauce, grew up in the restaurant business. He is the son of Archange Lafleur, who was a chef in the United States Army during World War II and ran the Pig Stand Restaurant in Ville Platte for thirty years. Pig Stand Bar-B-Q Sauce is a Cajun style bar-b-q sauce made with ketchup, onions, and many other ingredients. It has been manufactured since 1953, and was the sauce used on the famous Pig Stand Bar-B-Q plate lunches. In 1963, Archange saw the how much people liked the Cajun style sauce, so he began to market it throughout south Louisiana.

WHATS IN THE BOX

05

06

Oak Grove Smokehouse Cajun Dirty Rice Mix Baton Rouge, Louisiana

Very similar to jambalaya. Rice dressing is traditionally made with a combination of ground meats - beef, pork and/or giblets.  After it is cooked, rice dressing may be tossed with chopped green onion and served with roast meat or fowl, barbecued meats or fried chicken.  In fact, many of the fried chicken outlets in South Louisiana offer rice dressing on their menus as an alternative to the usual mashed potatoes.

Cousins Smokehouse Pork Jerky Brouss

rd, Louisiana

This Marinated and slow smoked pork is a local favorite. This Cajun Style jerky delivers traditional Louisiana flavor in a a tender bite of goodness.


Dr. Meaux BBQ Hamburger Seasoning

07

Church Point, Louisiana

Dr. Meaux's Hamburger Seasoning is an amazing blend of flavorful spices.This seasoning packet perfectly seasons burgers, meatballs, meatloaf, beef, poultry, or pork, and more!  Use one packet of Dr. Meaux's Seasoning Blend for every 2 pounds of meat.

The Doc’s Favorite Cajun Burger Ingredients 1.5lb Ground beef 2 tablespoons Bread crumbs 1 Egg 1.5 teaspoons dried chopped onions 1 tablespoon Jalapeños (Chopped) 1 teaspoon Sugar in the raw 1 teaspoon Worcestershire sauce 3 tablespoons Dr. Meaux's Cajun Seasoning Directions Step 1 Preheat grill for high heat. Step 2 In a medium bowl, mix together all the ingredients. Form into 4 - 6 patties. Step 3 Lightly oil the grill grate, and cook the patties 5 minutes per side, or until well done. Place a slice of cheese on each burger, and allow to melt.

Cajun Blast Bar-B-Que Basting Sauce

08

Crowley, Louisiana

This basting sauce is the original product made from Cajun Blast's traditional Cajun Style Bar-B-Que Sauce. Over chicken or pork, on vegetables, indoor cooking or outdoor grilling. You can experience the unique juicy authentic flavor of the Bayou Lands of Louisiana.

All products fe

tured in our June box plus more from these makers are now

online at CajunCr

te.com


BY

LAVENDER

HANSEN

COCHON CANNERY Meet Dustie and Denise from Cochon Cannery

From F

rmers Market to Louisiana Cookin' Chefs to W

tch 2018


COCHON CANNERY

While preparing a nightly special back in November of 2014, Chef Dustie Latiolais stumbled upon a succulent blend of pork and locally gathered ingredients in a consistency that was perfect for accompanying grilled meats, sandwiches and morning breakfast. After experimenting at home and perfecting the recipe, his newly discovered Bacon Jam was given out as Christmas gifts to family and friends and quickly became the talk of the town. The idea of cooking, jarring and selling this Jam came about after this holiday success. And thus, Cochon Cannery was born. Cochon Cannery is a family ran operation. Dustie and his wife, Denise, continue to cook and jar Bacon Jam, as well as a whole bacon lineup, in Breaux Bridge, Louisiana. On a trip down to the Lafayette Farmers and Artisan’s Market on any given Saturday morning, one can find the couple selling their Jam while their eight year old son, Dawson, and their four year old daughter, Demi, draw in the customers with their adorable looks and free samples.  Cochon Cannery was started at the Lafayette Farmers and Artisans Market at Moncus Park on Saturday mornings back in 2015 with just their Bacon Jam.  They have grown since adding products like Apple Bacon Butter, Spicy Bacon Jam, Apple Bacon Rub, Seasonal fruit jams with bacon, and Pork Skins.  Their wonderful patrons helped them grow a need for a store front. Denise and Dustie decided why go anywhere else than their hometown, Breaux Bridge. Now Cochon Cannery is also located at 105 N. Main Street Breaux Bridge, LA 70517 with a few other great locally made products too.   Cochon Cannery has won many competitions with their “secret ingredient”, Bacon Jam! Dustie was also named one of the 2018 Louisiana Cookin’ Magazine’s Chefs to Watch.  Cochon Cannery’s flagship product, our original Bacon Jam, is a carefully crafted blend of cured bacon, Steen’s cane syrup and vinegar, locally sourced unprocessed cane sugar, and onions.

Photos Courtsey of cochoncannery.com

"We care about our customers and strive to use local ingredients to achieve the best product. If it can be jarred, we add a little bit of bacon and a whole lot of love. " -Cochon Cannery


Watch: Pig Stand Pork Ribs BY KARY'S ROUX & PIG STAND

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