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wild boar pork roast

JoeyB106JoeyB106 Posts: 36
hey guys i have 2 5.5 pound roasts i want to do tomorrow any idea on how long it would take to cook??
Joey B

Comments

  • It's hard to say a time but it will cook faster than a pig. 

    If you have never never done them before my advice would be to get some bark and then foil early. If not wild boar dries out quick. And keep a bottle of apple cider and water handy to spritz. 

    Also, you have a couple of options. You can pull off in the 190s and slice (you will still get that very "wild hog" flavor) or push well in the 200s. You aren't going to pull meat easy at 200 like a regular shoulder. 

    Drop the temp and take your time. No turbo cooking. 

    "Brought to you by bourbon, bacon, and a series of questionable life decisions."

    South of Nashville, TN

  • BikerBobBikerBob Posts: 233
    edited August 2017
    I remember doing a ham off a small,maybe 60-70 pound boar overnight in an oven during a hunt. I've tried a big sow and the lack of fat didn't work well. I did not have an egg at the time. I agree with killit and Grillit, cook it slow.
    I once tried skinning out a big boar. The smell was so bad we finally drug the thing way out in the woods and left it.

    Bob
    Cooking on the coast
  • @BikerBob your first big gnarly one is a smell you'll never forget!

    My stomach just curdled thinking about it. 

    Never eat the big ones. Buzzards gotta eat, too. 

    "Brought to you by bourbon, bacon, and a series of questionable life decisions."

    South of Nashville, TN

  • FoghornFoghorn Posts: 6,651
    I've done a few of them.  Injecting with something (apple juice, or any other liquid that you can find in a recipe and sounds good to you) and using foil as @Killit_and_Grillit, suggested is a good idea.  But I like pulling it and making sandwiches (and nachos with the leftovers).

    XL BGE, Klose BYC, ProQ Excel, Weber Kettle, Firepit, Grand Turbo gasser, and a portable Outdoor Gourmet gasser for tailgating

    San Antonio, TX

  • JoeyB106JoeyB106 Posts: 36
    Joey B
  • JoeyB106JoeyB106 Posts: 36
    Joey B
  • JoeyB106JoeyB106 Posts: 36
    Joey B
  • @JoeyB106 what's the internal temp?

    "Brought to you by bourbon, bacon, and a series of questionable life decisions."

    South of Nashville, TN

  • JoeyB106JoeyB106 Posts: 36
    191
    Joey B
  • JoeyB106JoeyB106 Posts: 36
    @JoeyB106 what's the internal temp?
    191
    Joey B
  • WardsterWardster Posts: 1,006
    Following this one.  Let us know how it turns out.
    Apollo Beach, FL
  • If you try to skin a big boar you gotta do it FAST. Otherwise just cut off the head and take the josie wales approach:  buzzards gotta eat, same as the worms. 

    Little Rock, AR

  • Keep that lid closed! You're in for a treat. 

    "Brought to you by bourbon, bacon, and a series of questionable life decisions."

    South of Nashville, TN

  • Oh hell son now you're just screwing with us. 

    Finished pics or it didn't happen. 

    "Brought to you by bourbon, bacon, and a series of questionable life decisions."

    South of Nashville, TN

  • WardsterWardster Posts: 1,006
    Still waiting....
    Apollo Beach, FL
  • @Wardster it must just be in a really long stall. 

    "Brought to you by bourbon, bacon, and a series of questionable life decisions."

    South of Nashville, TN

  • WardsterWardster Posts: 1,006
    Maybe it was one of those blue pigs and they are incapacitated??
    Apollo Beach, FL
  • WardsterWardster Posts: 1,006

    I'll try this before the thread dies.  @joeyB106

    Maybe he forgot about the post and can receive a ping....

    Apollo Beach, FL
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