Our Classic Pulled Wild Boar Shoulder Roast
Cook
Total
Yield 8-10 adults
Welcome to our classic pulled Wild Boar recipe, a true staple for any barbecue enthusiast! A tender, slow-cooked wild boar shoulder seasoned with a savory blend of spices and finished with your favorite barbecue sauce. Perfect for sandwiches, sliders, or as a main dish. It's a favorite crowd-pleaser at any gathering. Whether you're using a slow cooker or oven, this recipe is easy to follow and delivers consistently delicious results. Get ready to enjoy the ultimate in comfort food.
Ingredients
- Wild Boar Shoulder (4-5 pounds)
- Salt: 2 tablespoons
- Black Pepper: 1 tablespoon
- Paprika: 2 tablespoons
- Garlic Powder: 1 tablespoon
- Onion Powder: 1 tablespoon
- Brown Sugar: 2 tablespoons
- Ground Cumin: 1 teaspoon
- Cayenne Pepper: 1 teaspoon (optional, for heat)
- Olive Oil: 2 tablespoons
- Chicken Broth: 1 cup
- Apple Cider Vinegar: 1/2 cup
- Barbecue Sauce: 1 cup (plus extra for serving)
Instructions
- Prepare the Wild Boar:
- Rinse and Dry: Rinse the Wild Boar shoulder and pat it dry with paper towels.
- Rub: In a bowl, mix together the salt, black pepper, paprika, garlic powder, onion powder, brown sugar, ground cumin, and cayenne pepper. Rub this mixture all over the shoulder, making sure to coat all sides.
- Cooking Methods:
Option 1: Slow Cooker
- Sear the Meat: Heat the olive oil in a large skillet over medium-high heat. Sear the wild boar shoulder on all sides until browned.
- Transfer to Slow Cooker: Place the seared pork shoulder in the slow cooker. Pour in the chicken broth and apple cider vinegar.
- Cook: Cover and cook on low for 8-10 hours or on high for 4-6 hours, until the wild boar is tender and easily pulls apart with a fork.
- Shred: Remove the wild boar from the slow cooker and shred it using two forks. Discard any large pieces of fat.
- Mix with Barbecue Sauce: Return the shredded wild boar to the slow cooker, mix with barbecue sauce, and cook for an additional 30 minutes on low.
Option 2: Oven
- Preheat Oven: Preheat your oven to 300°F (150°C).
- Sear the Meat: Heat the olive oil in a large oven-safe pot or Dutch oven over medium-high heat. Sear the shoulder on all sides until browned.
- Add Liquid: Pour in the chicken broth and apple cider vinegar.
- Cover and Cook: Cover the pot with a lid or aluminum foil and place it in the preheated oven. Cook for 4-5 hours, or until the wild boar is tender and easily pulls apart with a fork.
- Shred: Remove the wild boar from the pot and shred it using two forks. Discard any large pieces of fat.
Mix with Barbecue Sauce: Mix the shredded wild boar with barbecue sauce.
Serving:
- Serve the pulled wild boar on buns with extra barbecue sauce, coleslaw, pickles, or any of your favorite toppings.
- Pulled wild boar can also be served on its own with sides like cornbread, mac and cheese, or baked beans.
Notes
Tips:
- Make Ahead: Pulled pork can be made a day in advance. Reheat gently in the slow cooker or oven.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months.
Courses Dinner
Cuisine American
