I cook quite a lot of pulled pork. Which typical pulled pork at least what I have seen is made from the Boston butt which is actually the front shoulder. I have also cooked wild hog in the past and my main concern with using it for pulled pork would be the lack of fat which to me the fat rnedered during the cooking of the boston butt is what makes the pulled pork good and juicy.
If i was going to cook a wild hog leg/shoulder for pulled pork, i would inject the hell out of it with apple juice, season it heavily and smoke at 250. Water pans in the pit at all times. Also make a good mop sauce to drench it regularly. Pull it at 150 or maybe earlier internal temp (when the bark looks good) and wrap in foil, cook to 205 internal temp.
You have two things working against you for getting a moist result for pulled pork. It's the wrong end of the hog (less fat), and it's wild (less fat). Everything that RB mentioned will help to keep it moist. Do every step that he stated.
I smoke mine to about 185 internal. I season it with spicy brown mustard and some dry rub. Once smoked I cut big pieces off the bone and cook in the instapot (pressure cooker) in some bbq sauce for 45 to 60 min. It will be moist and fall apart.
Great thread! Question - every time I have smoked or cooked wild hog hindquarter it is so gamey I cannot eat. Front shoulders and backstraps are NOT that way. I heard that there's a gland that needs to be removed from the hindquarter? Any experience with this?
I would debone it. Hit it with smoke then crockpot. Seems like quite a bit of effort for one leg but you have a real good chance of drying it out just on a smoker no matter how you baby it.
TPool - you may need to let carcass soak in ice chest for 3-5 days keeping ice on it with drain plug open. IAs for pulled pork I do the pit thing then debone. Put in crockpot with sliced onions and BBQ sauce cooking for a few hours till fork apart.
Thanks Mr Duck!!!! That's the way i do my deer (3-5 days in ice chest constantly draining ice water). I will research the "remove the gland within the hindquarter thing" - I have hunted my whole life but not taken that many hogs...
Ok - from gutpile.net.... "Once your meat has been iced down you want to remove the glands. This is very important as far as the taste of the meat goes. There are glands located in the hind quarter folds where the muscles are. Separate the muscles and you will find the glands."
Ok - from gutpile.net.... "Once your meat has been iced down you want to remove the glands. This is very important as far as the taste of the meat goes. There are glands located in the hind quarter folds where the muscles are. Separate the muscles and you will find the glands."
I smoked the leg this weekend. I basted with yellow mustard and seasoned with Pig *** rub, brined the leg in apple juice and apple cider vinegar for 36 hours. Placed straight on pit at 225 for about 3 hours (internal temp about 140) wrapped and added some apple juice in the wrap. Cook to 195 and basted with BBQ Sauce.
Results in my opinion where ok. The dark meat was moist and tender and tasted pretty good. The white meat was a little dryer than I would have liked.
I think next time I would wrap it in bacon to try and help retain moisture, start out wrapped and unwrap the last hour or 2 to give it a nice bark.
Well dang, I can't seem to get this thing loaded from my phone video. Sorry. PM me if you want to see it and I'll text it to you or something.
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