Wild Pig Slow Cooker Carnitas Dip Recipe

Prep:

Cook:

Serves: 6-10

Wild pigs are a scourge, but at least they are tasty in this easy-to-make dip.

Printer Friendly Recipe By author of Timber 2 Table Wild Game Recipes

While feral hogs are bad news for the environment and native wildlife, they are good to eat. Anytime we get our hands on pigs in the 30- to 125-pound range, we use them for the same recipes we would with domestic pork. Since wild pork can be on the lean side, I often add a bit of lard to the recipe to even out the texture and prevent the pork from drying out.

Dice up pork shoulder into roughly 2-by-2-inch cubes.

Everyone loves slow-cooked pork carnitas, and this dip packs all that flavor and adds lots of melted cheese. Our Weston Realtree Slow Cooker is perfect for making carnitas without having to spend all day at the stovetop.

Serve the dip with plenty of chips for dipping.

We found a similar recipe for this dip online and adapted it to wild pork by kicking up the spice blend a bit and adding some additional moisture. The result was a hit, and it works well anytime you want a creamy, spicy, hearty, meat-filled dip for an evening watching the game or for a get-together with family and friends.

Ingredients

4 pounds wild pork shoulder or ham
cut into 2-inch cubes

2 tablespoons dark brown sugar

2 tablespoons salt

2 teaspoons black pepper

1 tablespoon oregano
dried

1 tablespoon ground cumin

½ teaspoon ancho chile powder

½ teaspoon smoked paprika

2 tablespoons olive oil

1 cup of orange juice

1 12-ounce can of beer

½ cup of lard

½ cup diced green chiles

Medium yellow onion
diced

4 cloves of garlic
minced

Juice of 1 lime

 

Cheese Dip:

14-ounce can of fire-roasted tomatoes

15-ounce can of black beans
drained and rinsed

12-ounce bag of frozen corn

1 8-ounce block of cream cheese

4 ounces of sour cream

3 cups of Mexican cheese blend

 


Cooking Instructions

Mix the brown sugar, salt, pepper, ancho, cumin, oregano and smoked paprika into a rub. Coat the pork well on all sides.

Season the pork with the dry rub mixture.

Add the seasoned pork to the slow cooker along with the olive oil, orange juice, beer, onion, green chiles, garlic and lard and lime juice. Cook on high for 6 to 8 hours or until pork shreds easily.

Squeeze fresh lime over the pork in the slow cooker.

Leaving the juice and cooked onions, remove the pork to a platter and shred with two forks.

Once the pork is ready, remove it from the slow cooker and shred.

Return the shredded pork to the slow cooker along with remaining ingredients except the shredded cheese. Stir well and cook for one more hour on high.

Add remaining ingredients except shredded cheese and continue to cook a bit longer.

Add the shredded cheese and stir until the cheese is melted and everything is combined well and creamy. Serve with chips for dipping.

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