Before smoking the meat, it’s important to marinade the wild boar roast for a few hours in the refrigerator.
There are many different types of marinade you can use with wild boar shoulder roasts. It can be as easy as rubbing all over with a store bought vinaigrette dressing, or you can include marinades using wine, cider or beer into the marinade because the acidity helps tenderize the meat. If you do not use wine or beer try apple juice instead as one of the ingredients in the marinade.
Smoke a Wild Boar Shoulder Roast
Yield 6-8 Servings
Prepare a fire in the smoker with wood or briquettes to create average burning embers. Move the glowing coals to one end of the grill and add more charcoal briquettes gradually to keep the coals burning. Add briquettes as needed throughout the cooking.
- 2.2 kg (4 lbs) wild boar shoulder
- 1/4 cup Worcestershire sauce
- 1/4 cup soy sauce
- 2 tsps minced garlic
- 1/2 tsp dry mustard
- ¼ cup olive oil
- ½ cup red wine
- juice of 1 lime
- juice of 1 lemon
- 1/2 cups orange juice
- 1 tsp cracked black pepper
- 2 sprigs rosemary (or 1 tsp chopped)
- 1 tsp chopped sage
- 1 tsp chopped cilantro
- Mix all ingredients except for the wild boar in a bowl.
- Place boar shoulder in a large pan and cover with the marinade, or use a ziplock bag instead of a pan.
- Cover and refrigerate 4–6 hours.
- Remove meat from marinade, reserving marinade.
- Prepare a smoking pit or electric smoker to a temperature of 250°F–300°F or according to manufacturer’s directions, using Mesquite and Pecan wood.
- Smoke the wild boar shoulder for 3–4 hours or until internal temperature reaches 165°F, basting every 30 minutes with reserved marinade.
- When done, the meat should pull away from the bone easily.
- Slice and serve the wild boar.
Courses Dinner Barbecue