Today we are smoking a Wild Boar shoulder roast. Wild Boar is significantly leaner than pork, so the most important step is to make sure you brine the wild boar for 24 to 48 hours. This will help keep the wild boar moist while you are smoking.
Wild boar does not have nearly as much fat as pork, so the brine allows the wild boar to soak up moisture from the brine as well as flavor from the brine seasoning.
After soaking the wild boar in the brine for 24 hours, remove from the brine, pat dry and season. I am seasoning this wild boar with Everglades Mesquite Cactus Dust seasoning.
This dry rub works well with wild boar. The ingredients include salt, spices, onion and garlic powder, sugar, autolyzed yeast, natural mesquite flavoring, citric acid, extract of paprika, corn starch and caramel powder. Bottom line is the mesquite flavoring pairs very nicely with the wild boar.
After seasoning the wild boar, it’s time to place in the Smoker. You will need to smoke for about 6 hours. For all the detailed steps, smoker temperature and smoking wood to use watch our video “How to Smoke a Wild Boar Shoulder Roast”.
The best way to serve the wild boar roast is to pull it just like you would pulled pork. Serve it on a bun with coleslaw.