At a glance
Brine a wild boar shoulder overnight, season it with a sweet and smoky rub and smoke it at 250°F until the bark sets at about 165°F. Wrap it with apple juice and butter and keep cooking until it reaches 200°F to 205°F. Rest it for 45 minutes, then pull it like pork shoulder.
Wild boar and feral hog are leaner, darker and more flavorful than farm raised pork. The shoulder is a hard working muscle full of connective tissue, which makes it perfect for low and slow smoking. With a brine, a good rub and a wrap partway through, it makes pulled pork with more depth than anything from the supermarket.
Wild boar vs farm pork
Wild pigs run, forage and have very little intramuscular fat. Their shoulders are smaller and tougher than a farmed Boston butt, and the meat can dry out if it is not wrapped. Older boars can also have a strong flavor. Brining helps with both, seasoning the meat and keeping it moist. Our guide to brining pork shoulder explains the method in more detail.
Handling wild pork safely
Wild hogs can carry parasites such as trichinella and diseases such as brucellosis that can pass to people during field dressing. Wear gloves when butchering, keep raw meat separate from other food, and always cook wild pork thoroughly, to at least 160°F. Pulled boar shoulder goes well beyond this, so it is safe when done.
Recipe
Smoked Wild Boar Shoulder
- Prep
- 20 min
- Cook
- 9 hr
- Rest
- 45 min
- Total
- 10 hr 5 min plus overnight brining
- Makes
- 6 to 8 servings
- Smoker 250°F (121°C)
- Wrap at about 165°F (74°C)
- Pull at about 200°F to 205°F (93°C to 96°C)
Ingredients
Brine
- 1 gallon (3.8 liters) cold water
- 3/4 cup (about 180 g) kosher salt
- 1/2 cup (100 g) brown sugar
- 1 cup (240 ml) apple cider vinegar
Boar
- 1 bone-in wild boar shoulder, 5 to 8 lb (2.3 to 3.6 kg)
- 2 tbsp yellow mustard
- 1/2 cup (120 ml) apple juice, for wrapping
- 3 tbsp butter
Rub
- 2 tbsp brown sugar
- 1 tbsp smoked paprika
- 1 tbsp black pepper
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp kosher salt
- 1/2 tsp cayenne
Equipment
- Smoker
- Brining container
- Butcher paper or foil
- Probe thermometer
- Gloves
Method
- Wearing gloves, trim off any glands, bloodshot meat and excess hard fat.
- Dissolve the salt and sugar in the water, add the vinegar and brine the shoulder in the fridge for 12 to 24 hours.
- Rinse and pat dry. Coat with mustard and season all over with the rub.
- Heat the smoker to 250°F (121°C) with hickory, oak or pecan.
- Smoke for about 5 hours, until the bark is set and the internal temperature is around 165°F (74°C).
- Wrap tightly in butcher paper or foil with the apple juice and butter.
- Continue cooking for 3 to 4 hours, until it reaches about 200°F to 205°F (93°C to 96°C) and the bone wiggles loose.
- Rest, still wrapped, for 45 minutes to 1 hour. Pull the meat and toss with the juices.
Notes
- Wild hogs can carry parasites and disease. Wear gloves when butchering and always cook the meat thoroughly.
- Wild boar is much leaner than farm pork, so wrapping with liquid matters more.
Serving ideas
- Piled on buns with slaw, pickles and barbecue sauce.
- In tacos with salsa and pickled onions.
- Over rice and beans with the pan juices.
Leftovers keep for 3 to 4 days in the fridge. See our guide to reheating pulled pork for the best ways to warm it.
Frequently asked questions
How long does it take to smoke a wild boar shoulder?
About 8 to 9 hours at 250°F for a 5 to 8 lb shoulder, including the wrapped stage. Always cook to temperature, not time.
Does wild boar taste gamey?
Young wild pigs taste like rich, dark pork. Older boars can be stronger. Brining and trimming the fat helps.
Do I need to brine wild boar?
It is not essential, but it makes a big difference with lean wild meat.
Sources: USDA safe minimum internal temperatures.