Wild hogs are a scourge to good hunting ground. They destroy food plots, kill trees, turn nice water holes into muddy pits, and just generally eat or destroy anything that crosses their path, including ground nesting game birds. But they do taste good.
One of our favorite recipe for wild pigs is this classic pork roast. We use the butt, or upper, portion of the front shoulder for this one. You can go with either bone-in or boneless. It just depends on how you butcher your pig. If you do a boneless roast, tying it with butcher’s twine will help it hold shape and cook evenly.
As when cooking or processing any wild pork, trichinosis is always a concern. Luckily for wild game lovers, freezing wild pork for at least 30 days and cooking to 145 degrees internal temperature will kill any trichinella parasites that might be in the meat.
We roast the pork with potatoes and quartered onions to serve as a tasty side dish with the sliced pork. Roasting time will vary with size, but generally 1-2 hours will get take the roast to 145 degrees in the center. A good digital thermometer is always helpful to ensure that your pork is hot enough to be safe, but not overcooked and dried out.
3-4 pounds wild pork shoulder roast
2 pounds red or gold fingerling (new) potatoes
2 large onions, quartered
½ cup brown sugar
1 tablespoon ground black pepper
1 tablespoon kosher salt
1 ½ teaspoons dried sage
1 ½ teaspoons garlic powder
1 teaspoon dried mustard
1 teaspoon smoked paprika
½ teaspoon dried onion powder
½ teaspoon cayenne pepper
½ teaspoon red pepper flakes
½ teaspoon ground cumin
½ teaspoon dried thyme
Mix the dry rub ingredients and apply to all surface of the pork.
Place the pork in a large roasting dish (a roasting rack is nice if you have one) and place the onions and potatoes around the roast. Season the onions and potatoes with a bit of salt and black pepper. You can also place the onions and potatoes in the pan and use a roasting rack to support the pork above them.
Place the roast into a pre-heated 325 degree oven and roast for 1-2 hours or until the center of the thickest part of the roast reads 145 degrees on a digital thermometer. Rest for 10 minutes before slicing. Toss the onions and potatoes in the pork drippings before serving.
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