I'll probably post over on the Food/Cooking board too, but figured this couldn't hurt.

My folks are coming in this weekend for the Auburn game, and I'd like to prepare a pork shoulder I got off a 100lb sow. I've done pulled pork a few different ways, but would appreciate hearing some winning recipes on wild game. Just thinking the lack of fat could affect things, not looking to serve jerky.


Thanks in advance.

I love doing shoulders. I have a smaller pit (New Braunfels Smoker) and will do a shoulder when I have people coming over. I do a simple dry rub with a mixture of spicies typically like a brisket rub.

I will put the shoulder on for about 4 hours directly on the pit (225-250) then after 4 hours I will wrap it foil and leave it on the pit for another 12 hours at the same temperature.

I do not sit in front of it for the entire time, will go to sleep and have to bring it back up to temperature but by the time we get ready to eat you can grab teh shoulder bone and pull it out with no resistance.

Could probably do it in less time but this has always worked and the shoulder falls apart.

Google or YouTube search for "Texas parks and wildlife feral hog recipe". It's not exactly pulled pork but it's good. I've made it three times in the past 6-7 months. It's always a hit. And it's simple to prepare and cook.

[This message has been edited by Fsguide (edited 10/14/2013 11:03a).]

My wife just sticks them in a crock pot on low for about 12 hours, with onion and other spices. Not real pulled pork, but close enough for us.

Thanks all. No one has noticed an issue with the cut being too lean or drying out too bad? Or is it all the same once you sauce it up?

[This message has been edited by Dirtnap Ag (edited 10/14/2013 5:25p).]

Cooked one this past weekend. About a five lb ham cooked for 8 hours to 190. It turned out great but wild pigs just don't have the same fat content as store bought pork. Great flavor but not the same in regards to pulling it off the bone. At 160 we placed the ham in a pan with onions jalepenos beer butter and spices so it wouldn't dry out

Dark spiced rum does wonders in a crockpot with pork, onions, garlic, and spices.

Don't have the book but the BBQ bible has a great pulled pork recipe with an awesome kick-ass vinegar sauce to go with it

I've failed at wild hog. Tried the both front and hind quarters and it turned to jerky.

I can't get it anywhere close to what I can with a boston butt from costco.