If you are looking for a great recipe for your wild boar this season that even gets the kids excited, this is the wild game recipe for you. I Harvested this wild pig in Northern California wine country this July and I was excited to try out some new flavors.
Cacique table cream 1/2 cup
Apple cider vinegar 1.5 tbspoons
Agave neckter 3 tbl spoons
coleslaw mix 12 oz
salt 3 tbl spoon
black pepper 2 tbls spoon
butter 1/2 stick sliced in 4-6 slices
brown sugar 1/2 cup
Apple cider or juice 16-18 oz
1 honey crisp apple or similar chopped in small pieces
2 slices of bacon (apple wood smoked) chopped in very small pieces
1.5 lbs of wild pig backstrap or pork loin
English muffins 6-8
Sliced white American cheese (I prefer boars head) 8 slices
Corn starch 1Teaspoon
Liquid smoke if you don’t own a smoker 1tble spoon
Prep: Remove all facia and silver skin from pork loin and place in a zip lock bag add one table spoon of salt and enough cider to cover the loin place in the frig for 4-6 hours or preferably over night. I actually only let mine sit and “brine” for about an hour the first time I made it and it was almost as good.
Cooking pig meat: Heat up your smoker to 160deg on high smoke level ( if your using pellet smoker) and smoke for about an hour .If you dont have smoker skip this step and use liquid smoke
In a large crock pot Add 1 cup cider, chopped apples, and chopped bacon. Once the wild pig has had some time to soak up some smoke flavor remove from smoker and place in crockpot on low heat setting. Add butter slices, 1 table spoon salt,1/2 table spoon pepper, and 1/2 cup of brown sugar cover and let cook for 6-8 hours on very low. If you didn’t smoke the backstrap then add in your liquid smoke at this point as well A good indication you have the desired cook time is by checking if the meat pulls apart with two forks easily if it does continue to pull apart and shred .
Sauce time: in a hot pan strain the juice from the crock pot so it begins to flash boil, take a pad of butter drudge it through the corn starch toss it in the pan to thicken up the juice into more of a sauce then once you have a thicker clingy consistency put back in crock pot with the pulled pork and mix well.
Cole slaw: this should be made within 30mins of meat being ready. I even wait till its done before I make it so the cabbage is crisp and fresh . In a large bowl add 1/2 cup of table cream, apple cider vinegar, 1/2 tbl spoon salt 1 teaspoon black pepper, and the agave nectar and mix well. Then “fold in” the coleslaw mix making sure to coat everything well.
Constructing the sandwich: toast English muffins to a “good crunch” and about 45 secs before they are done place a slice of American cheese on the bottom half of the muffin. Place a healthy scoop of the pulled wild pork on the cheesy side of the muffin, then top with a healthy scoop of Coleslaw top with the toasted muffin and bam!!!! Deliciousness……………