Pulled Wild Boar Sandwiches Recipe
As seen in the 2027 Culinary Calendar
Ingredients
3 pounds wild boar chunks
1 tbsp. salt
1 tbsp. ground pepper
1/4 cup olive oil
3 sprigs fresh rosemary
3 sprigs fresh thyme
1/2 cup fresh lemon juice
1/2 cup fresh orange juice
3 smashed garlic cloves
Braising Liquid
1 tbsp. olive oil
1/4 cup cane syrup
3 sprigs fresh thyme
3 tbsp. creole mustard
1 bottle dry red wine
1/4 cup fresh orange juice
3 smashed garlic cloves
1 tsp. smoke paprika
1 tsp. hot sauce
1. Rinse and pat dry the boar chunks, then season with salt and pepper. Place in a large bowl with the rosemary, thyme, garlic, lemon juice and orange juice. Toss to coat.
2. Cover and refrigerate overnight, stirring once or twice during the marinating process.
3. Lightly oil the slow cooker with olive oil. Using a slotted spoon, transfer the boar and marinade ingredients to the slow cooker. Spread the meat evenly so it is submerged in the liquid.
4. Cook for 1 hour on high, then 2 hours on low. Test a piece with two forks. If it shreds easily, transfer the meat to a bowl and shred. If not, continue cooking on high for 1 additional hour.
5. Transfer the liquid to a saucepan and simmer until slightly reduced. Remove the garlic cloves. Pour over the shredded boar and toss until evenly coated.
6. To Serve Spread mayonnaise on hamburger buns or small ciabatta rolls. Toast on a skillet until golden. Pile the shredded boar onto the bottom bun, top with coleslaw, then spread Creole mustard and chimichurri. If desired, offer any remaining cooking juices on the side for spooning over the meat.
Charcoal 101
If you opt for a charcoal grill, that is only the first decision you have to make. There are different types of charcoal; the two primary ones are lump and briquettes.
Lump charcoal
Consists of different sized pieces of pure charcoal, which is created by burning wood in the absence of oxygen.
Briquettes
Uniform sized pieces that are produced by fusing together bits of charcoal and other ingredients.
