First, you’ll need one pork shoulder (butt) or hindquarter roast. If you use feral hog, take into consideration the age, sex and relative fat content of the feral hog, it can be very close in taste and texture to domestic swine or much drier and stringier. In general, younger sows are better table fare than old boars. That rule applies to most critters. Shooting a giant wild hog is great, but it will take more work in the kitchen. I prefer to use the younger ones for pulled meat and cut the older hogs into cubes and cook the browned meat slowly in some form of liquid or sauce. Once done, the meat can be used for barbecue-type sandwiches, tacos and anything that works with delicious pulled pork.
The Perfect Pulled Pork (Feral or Domestic Hog)
- 1 wild hog shoulder or hindquarter roast bone in or out
- Rub I highly recommend Hi Mountain Rib Rub
- 1/4 cup Kosher salt
- 1/4 cup brown sugar
- 1/4 cup paprika
- 2 tablespoons each black pepper onion powder, garlic powder
- 1 tablespoon cayenne pepper
- 2 cups barbecue sauce
- plastic wrap
- heavy-duty aluminum foil
- Combine rub ingredients and evenly coat roast. Wrap with plastic wrap and refrigerate for at least 6 hours and up to 48 hours.
- Smoke, roast or grill (covered) at 250 degrees for 6 to 8 hours or until the internal temperature away from the bone is 180 degrees. If desired, first brown the roast evenly in a hot oven or on a hot grill. This will give the roast additional flavor and extra crunch on the edges.
- Place the roast on top of two or three long sheets of heavy-duty foil. Pour barbecue sauce over roast and wrap snugly with foil so that sauce will not run out. Place back in the 250 degree oven, smoker or grill for another two hours.
- Note: Do not try and save money by using standard-grade foil or going short on the foil sheets. Standard grade foil tears easily and the sauce will run out.
- Remove roast and allow to cool enough to handle. Shred meat with fingers, tongs, or forks.