Smoked Wild Boar Shoulder

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Smoked Wild Boar Shoulder

 

Smoked Wild Boar Shoulder

Yields: 12 Servings 

Ingredients:

  • 6 pound wild boar shoulder, boned
  • 1 cup Foodie Made Simple Barbecue Rub (or your favorite rub)

 

Preparation:

Remove any excess fat from the shoulder. Season liberally Foodie Made Simple Barbecue Rub (or your favorite rub). Massage it in, wrap the shoulder in plastic wrap and refrigerate for several hours to overnight. If your shoulders are boneless, make sure to season all the cracks and crevices before wrapping with plastic. Tie the boneless shoulders with butcher string so that it will cook more evenly.

Smoked Wild Boar Shoulder

Any type of hardwood can be used to smoke boar, with the most common being oak and hickory. For sweeter flavors, try maple or mesquite.

Remove the boar from the refrigerator and let it come to room temperature. Preheat your smoker to 225 degrees F and keep the cooking temperature around 200 degrees F – 225 degrees F.

Smoked Wild Boar Shoulder

The goal is to slowly raise the internal temperature of the meat to 180°F and then hold it there for about an hour. “Slow and low” is the rule of thumb. Cooking time will be about 1 – 2 hours per pound of meat, but can vary based on thickness and whether or not it’s bone-in or bone-out.

Smoked Wild Boar Shoulder

Once removed from the smoker, cover the shoulder with foil and let it rest for fifteen minutes. I like to serve the wild boar shoulder is to pull it just like you would pulled pork. Serve it on a bun with South Carolina-Style coleslaw southern style.

Smoked Wild Boar Shoulder

 

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Smoked Wild Boar Shoulder

Smoked Wild Boar Shoulder
  • Author:
  • Yield: 12 Servings
  • Category: Wild Game and Fish
  • Method: Barbecue

Ingredients

  • 6 pound wild boar shoulder, boned
  • 1 cup Foodie Made Simple Barbecue Rub

Instructions

Remove any excess fat from the shoulder. Season liberally Foodie Made Simple Barbecue Rub. Massage it in, wrap the shoulder in plastic wrap and refrigerate for several hours to overnight. If your shoulders are boneless, make sure to season all the cracks and crevices before wrapping with plastic. Tie the boneless shoulders with butcher string so that it will cook more evenly.

Any type of hardwood can be used to smoke boar, with the most common being oak and hickory. For sweeter flavors, try maple or mesquite.

Remove the boar from the refrigerator and let it come to room temperature. Preheat your smoker to 225 degrees F and keep the cooking temperature around 200 degrees F – 225 degrees F. The goal is to slowly raise the internal temperature of the meat to 180°F and then hold it there for about an hour. “Slow and low” is the rule of thumb. Cooking time will be about 1 – 2 hours per pound of meat, but can vary based on thickness and whether or not it’s bone-in or bone-out.

Once removed from the smoker, cover the shoulder with foil and let it rest for fifteen minutes. I like to serve the wild boar shoulder is to pull it just like you would pulled pork. Serve it on a bun with South Carolina-Style coleslaw southern style.

Nutrition

  • Serving Size: 12
  • Calories: 298
  • Sugar: 4.3g
  • Sodium: 814mg
  • Fat: 7.7g
  • Saturated Fat: 2.3g
  • Trans Fat: 0g
  • Carbohydrates: 6.3g
  • Fiber: 1g
  • Protein: 48.6g
  • Cholesterol: 131mg

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Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

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