How to Cook Wild Hog (Recipes + Pulled Hog) | Chuckle & Chow

How to cook wild hog: trim silver skin, low-and-slow shoulder, pulled hog, chili, or camp skillet. Wild hog recipes with times and steps.

Pulled Wild Hog recipe

Pulled Wild Hog

How to cook wild hog shoulder low-and-slow until it shreds — vinegar sauce, camp-pot method.

8 servings · Prep 30 min · Cook 300 min · Total 330 min

Ingredients

4–6 lb wild hog shoulder (or ham), trimmed of thick fat and silver skin
2 Tbsp kosher salt
1 Tbsp black pepper
1 Tbsp paprika
1 tsp cayenne (optional)
1 large onion, sliced
4 garlic cloves, smashed
1 cup cider vinegar
1/2 cup water or stock
2 Tbsp brown sugar or sorghum
Hot sauce, to finish

Steps

Trim hard fat and silver skin. If the hog is strong, brine or vinegar-soak overnight and pat dry.
Rub with salt, pepper, paprika, and cayenne. Rest 30 minutes while the pot or oven heats to 300°F.
Set onion and garlic in a Dutch oven. Nestle the shoulder on top. Pour vinegar and water around (not over) the meat.
Cover and cook low-and-slow 4–6 hours until a fork twists out easy. Add a splash of water if the pot dries.
Rest 20 minutes. Shred, toss with pot juices, brown sugar, and hot sauce. Serve on white bread or with collards.

How to cook wild hog (simple method)

1) Trim thick fat and silver skin so the strong notes do not take over. 2) Brine or vinegar-marinate overnight if the meat is assertive. 3) Shoulder and hams: low-and-slow until shreddable — pulled wild hog with vinegar sauce. 4) Loins and tender cuts: sear hot and finish medium. 5) Rest, sauce, and do not overcook lean pieces.

Best wild hog recipes for the porch

Pulled wild hog, hog chili, smoked shoulder, camp skillet hog with peppers, and cast-iron hash from leftovers. Pair with collards or cornbread.

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