Roasts, Ribs & Slow-Cook Cuts
Wild Boar Shoulder Roast
Boneless shoulder, rolled and tied — the cut for pulled wild boar, carnitas and braises.
- Pack
- 3–4 lb boneless roast, rolled and tied
- Price
- $49.95
- Best for
- Braise, Smoke, Slow cooker
- Origin
- Feral hogs live-captured in Texas, processed at our plant in Hubbard, TX
- Shipping
- Frozen, vacuum sealed, packed with dry ice · free over $199.00
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The shoulder is the most-used muscle group on a wild hog and has the most connective tissue. Cooked fast, it is tough; cooked low and slow, it turns tender and gelatinous and pulls apart with a fork.
We bone the shoulder, roll it and tie it with butcher's twine so it holds its shape in the pot.
How to cook it. Braise covered at 300°F with a cup or two of liquid (stock, beer, cider) for 3–4 hours, or smoke at 225–250°F until the meat probes tender — usually around 195–203°F internal. In a slow cooker, give it 8–10 hours on low. Because wild boar has little fat of its own, add some: a strip of bacon over the top, a spoon of lard, or a fatty braising liquid.
Storage and thawing
Keep frozen at 0°F or below and use within 12 months for best quality. Thaw in the refrigerator on a plate — small packs overnight, roasts 24–48 hours — and cook within 3 days of thawing. Never thaw at room temperature.
Why wild boar is different from pork
Our hogs are free-ranging Texas feral swine, not farm-raised pigs. They are trapped alive, inspected before and after slaughter at our plant, and processed for wild boar only. The meat is darker, leaner and richer than commercial pork, so it cooks faster and benefits from moisture and a little added fat. How we source and process our hogs.