Recipe from Food Network. Original image from Food Network.
They say patience is a virtue, and you’ll need it for this slow-cooked grill recipe—but it’s worth it for the full wild boar experience!
Preparation time: 30 minutes. Cook time: 10 hours. Serves 10.
4 Tbsp. brown sugar
2-4 Tbsp. paprika
2 Tbsp. sea salt
2 Tbsp. black pepper
2 Tbsp. dry mustard
1-2 Tbsp. ground cumin
1 Tbsp. cayenne pepper
½-1 Tbsp. chili powder
1 boar shoulder or loin
1 lb. boar bacon
Add coals to one half of a covered grill; allow coals to burn and whiten, producing even heat with no flame.
Place brown sugar, paprika, sea salt, black pepper, dry mustard, cumin, cayenne pepper, and chili powder in a bowl and mix. Put the boar shoulder in a pan and moisten slightly with water. Using dry hands, pat rub mix on non-fatty side of boar shoulder. Be sure to coat all surfaces liberally, even the fat and folds. The rub will act as a moisture seal, preventing the meat from drying out.
Turn shoulder fat-side down and lay bacon strips lengthwise across the non-fatty side, pinning them to the shoulder with toothpicks at the center and ends and ensuring even coverage of meat surface. Add any remaining bacon to the ends.
Place shoulder on the empty side of the grill, bacon side up, and close the cover. Cook until the pork’s internal temperature reaches at least 160℉, roughly 10 hours (depending on size of shoulder).
Coals should smolder slightly; add coals as the fire subsides. Repeat at intervals to keep temperature low and steady.
A properly cooked shoulder should pull apart with tongs.