Published: · Modified: by Chef Dennis Littley
4.82 from 27 votes
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Have you ever had Wild Boar?
Over the course of the last year, I’ve done my best to eat healthier. That means reading labels and switching over some of the foods I’ve been eating all my life to healthier versions.
There’s a lot of confusion over labeling, especially when it comes to the meat industry. Phrases like Cage Free, Free Range, All Vegetarian Diet, and even the word Natural rarely tell the true story. Even the certification labels that the self-governing divisions of the meat industry uses are simply meant to confuse us and are nothing more than decorations on the packaging. And the importance of the food we eat is paramount.
It seems these days that the only distinction used bythe meat industry that hasn’t been perverted is Pastured. Pastured animals graze for their food the way nature intended and responsible ranchers know when to add grains to their animal diets to supplement their food supply.
So when I found out about Wild Boar and Bison as an alternative to traditional meat supplies, I thought I’d give it a try and give my honest opinion on the product.
I started out with a wild boar shoulder roast, un-netting the roast and splitting it into two pieces that would fit into my slow cooker. Then I coated the roast with a little olive oil and a liberal amount of Montreal Steak Seasoning (Sea Salt and Black Pepper would work also) and seared on both sides in a large frying pan.
The Mire Poix that went into my slow cooker before the roast was simply, carrots, parsley, onions and garlic cloves. If my garlic looks a little funny I clean my cloves then store them in Olive Oil in a jar until needed (when I feel inspired enough to clean a bunch of garlic)and real olive oil will always solidify when refrigerated.
I added a few additional ingredients and set the timer to slow heat cooking, with a time of 7 hours and went about my day.
I was rewarded with fork-tender meat that tasted like pork should taste. No gaminess, no unusual flavors…… just pure unadulterated pork. To make the meal even better I broke out two bottles of my favorite BBQ sauces, try your favorites or make your own for even more deliciousness.
All I could think about was using that delicious wild boar in pasta sauces and mouthwatering sandwiches.
I didn’t have long to wait and lunch the following day was glorious! I made wild boar sliders with caramelized onions, bleu cheese and Uncle Matty’s Sauces. And yes I ate all four of them……. I loved responding to friends asking what restaurant I was at so they could partake in those sammies! I see a restaurant meet up at the Chef’s House!
If you’ve never used a slow cooker, it’s a lot easier than you think. I cooked the whole shoulder roast (about 6 lbs) without any worry or having the oven heat up the house all day. Since the roast was more than Lisa and I could eat at one time, I broke it up into manageable pieces and froze them in ziplock bags. Now I’ve got gorgeous tender pulled pork, ready to use whenever the craving hits…. I see a Wild Boar Ragout in my near future!
If you enjoyed this recipe you may also like these:
- Wild Boar Ragu with Pappardelle
- Peppered Pork Loin with a Sweet Chili Pecan Fruit Sauce
- Pan Seared Pork Tenderloin
- Roasted Rack of Pork
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Slow Cooker Wild Boar
Whether you use wild boar or a pork shoulder you’ll love this easy to make recipe for your slow cooker.
Prep Time15 minutes mins
Cook Time7 hours hrs
Total Time7 hours hrs 15 minutes mins
Course: Entree
Cuisine: American
Servings: 24
Calories: 122kcal
Ingredients
- 5-6 pound wild boar shoulder roast or a conventional pork shoulder
- olive oil to coat roasts
- 2 tablespoons of Montreal Steak Seasoning or more
- 1 onion with skin on -chopped
- 2 carrots – rough cut
- 1 bunch parsley – chopped
- 6 cloves garlic
- 1 in small can diced tomatoes juice or paste
- ½ cup bourbon
- ½ cup brown sugar
US Customary – Metric
Instructions
Cut roast into two manageable pieces
rub roast with olive oil and season liberally, set aside
Chop the vegetables for your slow cooker
Heat a large saute pan on your stove top and when pan is very hot add a little olive oil and sear both sides of your roast.
Place cut veggies and garlic in bottom of your slow cooker.
Add the roast, bourbon, brown sugar and diced tomatoes.
cover slow cooker and cook on low for approx. 7 hours.
The sauce that is in the bottom of the slow cooker should be strained and placed in a small sauce pot, reducing the liquid by half over a medium – high heat.
Serve the wild boar in pieces, encouraging your guests to pull it into pieces dipping it the sauce that came from the slow cooker or your favorite sauces.
Nutrition
Calories: 122kcal | Carbohydrates: 6g | Protein: 11g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 38mg | Sodium: 50mg | Potassium: 260mg | Sugar: 5g | Vitamin A: 875IU | Vitamin C: 2.9mg | Calcium: 21mg | Iron: 0.9mg
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About Chef Dennis
Chef Dennis Littley is a classically trained chef with over 40 years of experience working in the food service industry. In his second career as a food blogger he has made it his mission to demistify cooking by sharing his time-tested recipes, knowledge, and chef tips to help you create easy-to-make restaurant-quality meals in your home kitchen. Let Chef Dennis help you bring the joy of cooking into your home.For more details, check out his About page.
Reader Interactions
Comments
Alexandra S.
Hello!
I made this recipe a while ago and everyone loved it!
I am going to make it again with a hog that has been tough in other cuts.
Do you think brining it beforehand hand would help? Hurt? Or do you think the slow cook will be enough to tenderize it?
I know it’s impossible to say for sure with a wild animal but I just wanted to get your thoughts.
Thanks!Reply
Chef Dennis Littley
Marinating will never hurt and might help make it extra tender. Otherwise the slow cooker should do the job.
Reply
Alexandra
Thank you!
Tony
Great recipe, doing a second boar shoulder roast with this recipe. I followed your recipe, but I used Killer Hog’s vinegar BBQ sauce instead of tomato sauce.Reply
Chef Dennis Littley
I’m happy to hear you enjoyed my wild boar recipe! The bbq sauce sounds like a delicious addition.
Reply
Suzanne Stadler
Hello!
I cook feral hog often.We get ours from our farm on the Leon River.
Slow cooker covered in Lipton onion soup mix, Ranch dressing packet and Mildly Wildly BBQ sauce.
I shred it and make burritos with the meat.
Delicious!
Thank you!
Reply
Wendy R
Made this for Sunday dinner. The aroma in the house was amazing. Meat fell off the bones and was moist and delicious. Will definitely be making this again. 🙂Reply
CL
just tried this deliciousReply
Selma
Dear Chef Dennis:
I am writing because I want to know if this recipe can be done in a Cast Iron Dutch Oven or in a roasting pan in the oven. I would also need the cooking time for each method of cooking.Reply
Chef Dennis Littley
yes you can use a dutch oven or a roasting pan. It won’t really come out the same way. Its a completely different technique. I would use this recipe as a guide if you don’t want to do a slow cooker https://www.askchefdennis.com/perfect-pulled-pork/
Reply
Jordan O. Saunders
If I am using about a two pound boar, how long should I cook for?
Reply
Jeffery Gainer
My first experiment with a wild boar roast: I mixed up a rub of Montréal-style spices (pepper, mustard, coriander, dill, etc.) The roast (about 1 kilo) went on a rack in the refrigerator with a fan to keep the air circulating. Over three days, it lost 10-15% percent of its volume. I seared it on the grill, then put it in an old-style crock pot with a bit of brunoised mirepoix, a bay leaf, a garlic clove, a few fresh juniper berries, and chopped tomatoes, then braised the roast for just short of nine hours. (It needed longer time, given my altitude here in ski country.) Then I reduced the sauce by half, mounted it with a knob of butter and served it alongside root vegetables. The result was delightful: complex, spicy, intensely porky. Now I’m looking forward to making a boar ragu tonight! Thank you, Chef Dennis, for your advice.Reply
FB
I have some bison chuck roast and wondering if this recipe work well for the bison as well?
Reply
Chef Dennis Littley
it should. It would also probably make a great stew. I have Guinness beef stew recipe on my site
Reply
Lexi
If using tomato paste, what would the recommended amount be? Still one small tin? I’m using double concentrated
Reply
Chef Dennis Littley
one small can of tomato paste is enough, and also add one or two cans of water to make up for the liquid. I would mix the paste with the water first so it blends with the other ingredieints
Reply
Lexi
Thanks for the quick response! Made the sliders today and they’re delicious!! Very impressed with this recipe
4.82 from 27 votes (14 ratings without comment)
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