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    Ask Chef Dennis » Recipes » Main Meals » Pork Recipes » Slow Cooker Wild Boar and Pulled Pork Sliders

    Slow Cooker Wild Boar and Pulled Pork Sliders

    Published: Sep 11, 2015 · Modified: Jun 18, 2022 by Chef Dennis Littley · 41 Comments·This post includes affiliate links. As an Amazon Associate I earn from qualifying purchases.

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    4.73 from 18 votes
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    Have you ever had Wild Boar?

    Over the course of the last year, I’ve done my best to eat healthier. That means reading labels and switching over some of the foods I’ve been eating all my life to healthier versions.

    There’s a lot of confusion over labeling, especially when it comes to the meat industry. Phrases like Cage Free, Free Range, All Vegetarian Diet, and even the word Natural rarely tell the true story. Even the certification labels that the self-governing divisions of the meat industry uses are simply meant to confuse us and are nothing more than decorations on the packaging. And the importance of the food we eat is paramount.

    It seems these days that the only distinction used by the meat industry that hasn’t been perverted is Pastured.   Pastured animals graze for their food the way nature intended and responsible ranchers know when to add grains to their animal diets to supplement their food supply.

    So when I found out about Wild Boar and Bison as an alternative to traditional meat supplies, I thought I’d give it a try and give my honest opinion on the product.

    Wild Boar roasts Seasoned on a cutting board

    I started out with a  wild boar shoulder roast, un-netting the roast and splitting it into two pieces that would fit into my slow cooker. Then I coated the roast with a little olive oil and a liberal amount of Montreal Steak Seasoning  (Sea Salt and Black Pepper would work also) and seared on both sides in a large frying pan.

    rough cut carrots, parsley and onion (including skin) and oiled garlic cloves on a white cutting board

    The Mire Poix that went into my slow cooker before the roast was simply, carrots, parsley, onions and garlic cloves. If my garlic looks a little funny I clean my cloves then store them in Olive Oil in a jar until needed (when I feel inspired enough to clean a bunch of garlic) and real olive oil will always solidify when refrigerated.

    I added a few additional ingredients and set the timer to slow heat cooking, with a time of 7 hours and went about my day.

    pulled Wild Boar meat on a white cutting board with blurred bottles in the background

    I was rewarded with fork-tender meat that tasted like pork should taste. No gaminess, no unusual flavors…… just pure unadulterated pork. To make the meal even better I broke out two bottles of my favorite BBQ sauces, try your favorites or make your own for even more deliciousness.

    All I could think about was using that delicious wild boar in pasta sauces and mouthwatering sandwiches.

    overhead view of Wild Boar Sliders with caramelized onion, bleu cheese crumbles and bbq sauce

    I didn’t have long to wait and lunch the following day was glorious! I made wild boar sliders with caramelized onions, bleu cheese and Uncle Matty’s Sauces. And yes I ate all four of them……. I loved responding to friends asking what restaurant I was at so they could partake in those sammies! I see a restaurant meet up at the Chef’s House!

    If you’ve never used a slow cooker, it’s a lot easier than you think. I cooked the whole shoulder roast (about 6 lbs) without any worry or having the oven heat up the house all day. Since the roast was more than Lisa and I could eat at one time, I broke it up into manageable pieces and froze them in ziplock bags. Now I’ve got gorgeous tender pulled pork, ready to use whenever the craving hits…. I see a Wild Boar Ragout in my near future!

    If you enjoyed this recipe you may also like these:

    • Wild Boar Ragu with Pappardelle
    • Peppered Pork Loin with a Sweet Chili Pecan Fruit Sauce
    • Pan Seared Pork Tenderloin
    • Roasted Rack of Pork

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    Wild boar,
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    4.73 from 18 votes

    Slow Cooker Wild Boar

    Whether you use wild boar or a pork shoulder you’ll love this easy to make recipe for your slow cooker.  
    Prep Time15 mins
    Cook Time7 hrs
    Total Time7 hrs 15 mins
    Course: Entree
    Cuisine: American
    Servings: 24
    Calories: 122kcal
    Author: Chef Dennis Littley

    Ingredients

    • 5-6 pound wild boar shoulder roast or a conventional pork shoulder
    • olive oil to coat roasts
    • 2 tablespoons of Montreal Steak Seasoning or more
    • 1 onion with skin on -chopped
    • 2 carrots – rough cut
    • 1 bunch parsley – chopped
    • 6 cloves garlic
    • 1 in small can diced tomatoes juice or paste
    • ½ cup bourbon
    • ½ cup brown sugar
    US Customary – Metric
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    Instructions

    • Cut roast into two manageable pieces
    • rub roast with olive oil and season liberally, set aside
    • Chop the vegetables for your slow cooker
    • Heat a large saute pan on your stove top and when pan is very hot add a little olive oil and sear both sides of your roast.
    • Place cut veggies and garlic in bottom of your slow cooker.
    • Add the roast, bourbon, brown sugar and diced tomatoes.
    • cover slow cooker and cook on low for approx. 7 hours.
    • The sauce that is in the bottom of the slow cooker should be strained and placed in a small sauce pot, reducing the liquid by half over a medium – high heat.
    • Serve the wild boar in pieces, encouraging your guests to pull it into pieces dipping it the sauce that came from the slow cooker or your favorite sauces.

    Nutrition

    Calories: 122kcal | Carbohydrates: 6g | Protein: 11g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 38mg | Sodium: 50mg | Potassium: 260mg | Sugar: 5g | Vitamin A: 875IU | Vitamin C: 2.9mg | Calcium: 21mg | Iron: 0.9mg
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    About Chef Dennis

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    Chef Dennis is a semi-retired Chef, writer/blogger, photographer, recipe developer and creator of A Culinary Journey with Chef Dennis aka Ask Chef Dennis®. Chef Dennis worked professionally in White Table Cloth Restaurants for 40 years and has been developing easy to make, restaurant-style recipes since 2009. The second phase of his reinvention from chef to blogger has earned him a place at the Worlds Dinner Table. Join him on his Culinary Journey enjoying his easy to make Restaurant Style recipes and travel adventures. For more details, check out his About page.

    Reader Interactions

    Comments

    1. CL

      March 30, 2022 at 10:46 pm

      5 stars
      just tried this delicious

      Reply
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