Roasted Boar Shoulder

Most of us will never get closer to a wild boar then watching Game of Thrones but this recipe will give you a hint of the flavor and adventure.

For this recipe we will use a pork shoulder instead of the wilder version. A pork shoulder, sometimes called a Boston Butt, is an almost perfect blend of heartier flavored pork and fat.

Ingredients

• 4 lb well marbled pork shoulder / Boston butt roast (I like bone in but boneless works great too.)
• 1 yellow or sweet onion, roughly chopped
• 8 – 10 whole cloves garlic smacked with the side of a knife
• 1 lb small or chopped potatoes
• 1 Tbs Kosher salt
• 1 Tsp Kosher salt – keep until the end
• 1 Tbs Smoked paprika or BBQ spice (even a good taco mix)
• 1 Tsp Dried Rosemary
• 8-10 grinds of Black Pepper
• 2 Cups stock, vegetable or chicken
• 2 Tbs oil for searing

How To

• Preheat the oven to 250 degrees F (120 C)
• Place an oven safe pot (I use an enameled dutch oven) on a medium high burner
• While the dutch oven gets hot liberally season the pork all over with the 1 Tbs kosher salt and 2/3 of the paprika
• Turn the heat to high, add the oil and sear the meat on all sides
• Turn off the burner, add the vegetables, garlic cloves, rosemary
• slowly pour the stock around the roast ending with just a bit on top
• sprinkle the pepper on top with the rest of the paprika
• put the lid on and place in the oven
• Set the time for 3 hours

Then

• Remove the pot from the oven and let it sit and rest for about 15 minutes
• Pull the roast out of the pot and using 2 forks shred the meat just a bit into chunks
• Serve with the vegetables and crusty bread
• Pour the leftover broth into a heat safe bowl and let it cool, then refrigerate overnight

The Day After

Take the bowl out of the fridge and you will see that the fat is solid on the top. Carefully remove the fat and use the broth to make flavorful rice, quinoa, or even ramen.