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Wild Boar roast?


 
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Dave Bethke

TVWBB Fan
I would like some advice on cooking/smoking a wild boar roast that my mail man gave me.
I have gave him some pulled pork in the past and he just returned the favor.

Should I smoke it?
Should I put it in the slow cooker?
Thanks in advance of the advise I am sure I will get.

Dave
 
There was some recent info here about safety and wild boar. unlike commercial pork, its far more likely that the meat is contaminated with trichinosis. Freezing (0* F) will kill the spores, but some additionally recommend getting the meat to kill temp (137*) or higher during cooking.

From what I read, its safe to eat, but I recommend being informed so you can avoid a stupid mistake.

more info

as with all lean pork, I recommend brining and roasting to a uniform medium. I have yet to cook wild boar so I don't know if brining is the best option, its just what I'd do if it were flavorless, lean, commercial pork.
 
I cooked one for a friend a couple of months ago. I approached it just as I would have a pork butt. I just applied rub and put it into the WSM. That was a mistake. I smoked it to 195 degrees. It turned out much drier than any butt that I had ever cooked. Wild boar is a lot leaner than commercial pork.

I would suggest that you inject it with apple juice or your favorite injection liquid before cooking. You might also want to consider wrapping some strips of bacon around it prior to cooking.
 
Good info here, thanks guys.
Franks- that is exactly why I posted the question, I did not want to make it like I do the shoulder and have it get dried out.

I wonder if I put it on the smoker for say an hour with some rosemary then take it off and wrap it in foil with some onion till done, but what is done? At least 140 degrees is the safe answer to that I guess.
 
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