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Wild Boar Ham

NU2BBQNU2BBQ Posts: 98
edited 6:15AM in EggHead Forum
I have been asked to cook a Wild Boar Ham. I was asked to do a Pulled Pork with it. Is this possible? I have done a couple of pulled porks so far but not with the meat from the hind leg. Is there anything I should be aware of or careful not to do? Will the traditional method work? I searched the archives and the net but no luck in my quest.[p]Thank you for any advice.[p]


  • gdenbygdenby Posts: 5,935
    <p />NU2BBQ,[p]I've cooked wild boar roasts in the oven a number of times with really good results. Yesterday I tried to do a small butt portion, about 3.5 lbs, on the Egg. I was aiming at pulled pork, but after 7 hours the best I could do was chopped pork. The particular piece I had was pretty fatty. I rendered off a 16 oz. jar full of fat. I'm inclined to believe that wild boar can be done just about like domestic pig, but it may take a bit longer.[p]WildBoarButtDone.jpg[p]gdenby
  • NU2BBQ, I have cooked several since this summer...B/C the meat is typically quite lean, I choose to cut into managable pieces, usually quarters on a small/med hog, & brine for 2 days...somtimes I inject, sometimes I don't. I cook low & slow, much like a butt, which is similar to your "ham"....if the meat starts looking a bit dry, foil it w/ your liquid of choice, eg, apple juice w/ a splash of bourbon or beer....I cook @ 225 grid temp, target temp of meat is 185..usually wind up cooking 10-12 hours using a fair amt of smoke wood & meat falls off the bone..great flavour....good luck...........

  • NU2BBQNU2BBQ Posts: 98
    Thanks for the info. I feel better about this now.[p]I won't be cooking this until 11/10 so a results post is a couple of weeks away.[p]Thanks again.

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