When you want to make pulled pork out of wild boar, you have to find a younger animal and use the fatter cuts like the shoulder or the neck.
Otherwise, you’ll be disappointed with the end result. I’ve got some collar meat from my favourite butcher, that’s perfect for pulled pork.
- 1.5 kilo of wild boar collar, neck or shoulder
- mild mustard
For the dry rub
- 1 part salt
- 1 part paprika powder
- 1 part onion powder
- 1/4 part garlic powder
- 1/4 part sumac
- 1/4 part ground black pepper
- 1/8 part cayenne pepper
- Mix the ingredients for the dry rub. Put some mustard on the meat, so the dry rub has something to stick too.
- Sprinkle an even layer of the dry rub on all sides of the meat.
- Fire up your smoker with an indirect heat of 140°C (284F). Put the meat on the grates. Place a thermometer and close the lid. Let the meat get to a core temperature of 96°C (205F).
- After reaching the desired core temperature, we wrap it in aluminium foil or butchers paper. And put it in a cooler for at least half an hour.
- After resting, you can unwrap the meat, pull it and make some amazing sandwiches.
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BBQ gear used
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