Prep Time: 3–5 Hours
Yields: 10–12 Servings
Ingredients:
1 (6–8 pound) wild boar shoulder, rack or backstrap
1 cup Worcestershire sauce
1 cup soy sauce
2 tsps minced garlic
1 tsp dry mustard
¼ cup olive oil
½ cup red wine
juice of 2 limes
juice of 2 lemons
2 cups orange juice
1 tbsp cracked black pepper
1 tbsp chopped rosemary
1 tbsp chopped sage
1 tbsp chopped cilantro
Method:
In a large bowl, mix all ingredients except boar. Cover and let rest 1–2 hours to allow flavors to marry. Place boar shoulder in a large pan and top with marinade, rubbing well into meat. Cover and refrigerate 4–6 hours. Remove meat from marinade, reserving marinade. Prepare a smoking pit or electric smoker to a temperature of 250°F–300°F or according to manufacturer’s directions, using Mesquite and Pecan woods. Smoke pork shoulder for 3–4 hours or until internal temperature reaches 165°F, basting every 30 minutes with reserved marinade. If using a rack or a backstrap, cook to an internal temperature of 135–138°F for medium-rare, or to desired doneness. When done, the meat should pull away from the bone easily. Slice and serve boar with your favorite rice or bread dressing.
From “After the Hunt: Louisiana’s Authoritative Collection of Wild Game & Game Fish Cookery,” Chef John Folse, Owner & CEO of Chef John Folse & Company, 2517 South Philippe Avenue, Gonzales, La. 70737, http://www.jfolse.com.
Most camp cooks or weekend chefs find that smoking meats is not only fun but also somewhat easy because you don’t have to stand over a pot for hours. If the temperature is right in the smoker, the meat just cooks itself! This recipe was given to me by Gregg Fell of the Section 14 Club. He received it from his brother, Doug “Hutto” Fell, who is an avid hunter of wild hog.
