My next door neighbor gave me this wild pork shoulder, and ask if I would cook it. If so, she would give me half of it, and I'm like: You Bet!!! So I have spent the last 3 days leaching the wild blood from this meat, and today was the time to prepare and cook it, and oh my goodness! I had no idea, that it would be this good! Not just saying this! It was trully some of the best pork that I have had in a long long time! I hope this video helps any hunters, preppers, or anyone else that wants a great way to cook wild hog. It could not have turned out any better. Thanks for watching, and please subscribe. :)
For leaching | ||
Iced water | 5 Cup (80 tbs) | |
Vinegar | 3 Tablespoon | |
Lemon juice | 3 Tablespoon | |
Other ingredients | ||
Pork shoulder | 4 Pound | |
Seasoning blend | 6 Tablespoon ((Tango Spice)) | |
Applewood bacon | 2 Pound , weaved into two sheets | |
Light brown sugar | 2 Cup (32 tbs) | |
Molasses | 1/2 Cup (8 tbs) |
GETTING READY
1. Place the wild hog in ice cold water with vinegar and lemon juice for 3 days for the blood to leach out.
2. Preheat the grill.
MAKING
3. Rub the Tango spice seasoning all over the pork. Layer applewood smoked bacon weave with light brown sugar all over. Arrange the pork shoulder over the bacon layer. Layer the other bacon weave over the top.
4. Brush molasses over the bacon, sprinkle light brown sugar generously all over.
5. Cook it over indirect heat on the grill until the internal meat temperature reaches upto 170 F.
SERVING
6. Slice and serve it with whatever you like.
Serving size
Calories 696Calories from Fat 408
% Daily Value*
Total Fat 47 g72.3%
Saturated Fat 16 g80%
Trans Fat 0 g
Cholesterol
Sodium 1470 mg61.25%
Total Carbohydrates 28 g9.3%
Dietary Fiber %
Sugars 21 g
Protein 45 g90%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet