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Home » Recipes » Pork Recipes

Slow Cooker Wild Boar and Pulled Pork Sliders

Published: Sep 11, 2015 · Modified: Jun 8, 2024 by Chef Dennis Littley

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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

[Social Full]

Wild boar,

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.  
4.82 from 27 votes
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 7 hours hrs
Total Time 7 hours hrs 15 minutes mins
Course Entree
Cuisine American
Servings 24
Calories 122 kcal

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

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: 122kcalCarbohydrates: 6gProtein: 11gFat: 4gSaturated Fat: 1gCholesterol: 38mgSodium: 50mgPotassium: 260mgSugar: 5gVitamin A: 875IUVitamin C: 2.9mgCalcium: 21mgIron: 0.9mg
Tried this recipe? Pin it for Later!Mention @askchefdennis or tag #askchefdennis!

Comments

    4.82 from 27 votes (14 ratings without comment)

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    Recipe Rating




  1. Dawn Mayo says

    June 16, 2019 at 7:55 pm

    5 stars
    Worked out great. We hunt wild pigs all the time on our ranch and are always looking for a good recipe for the big roasts. The tenderness and way it pulled was the best.
    Was short on time the time we made it, so did a pressure cooker after browning for 2 hours then slow cook for 2-3 hours. Worked great.

    Reply
    • Chef Dennis Littley says

      June 17, 2019 at 6:48 am

      Thanks for the great review and letting me know you enjoyed my recipe, Dawn. I do love wild boar and don’t have it as often as I would like.

      Reply
  2. Jenna says

    June 10, 2019 at 6:46 pm

    5 stars
    An Oldie but a goodie…..this was an incredible way to treat a little 1# “football” roast from a pig I shot almost 2 years ago! It tasted even better the next few days. Thanks so much for this one!!!

    Reply
  3. FamOf6 says

    March 26, 2019 at 1:13 pm

    It was really good and already remaking it a second time. We have legs that we wanted to cook first as opposed to the other boar cuts in our freezer. We saw in your reply to someone else that it could work and gave it a try. After shaving the meat off the bone, we yielded 3.6lbs. We opted for red wine because that’s what we had on hand from another dish and kept to the recipe. We checked the meat after 5 hrs and it wasn’t pulling like we wanted. We went for the full 7 but checked after an other hr. The full 7 hrs was perfect and a big hit for our play date – 2 adults and 6 kids. Wife grew up on NC Lexington style bbq; but for not pulling out the smoker, this is a keeper.

    Reply
  4. Allen says

    February 23, 2019 at 1:40 pm

    5 stars
    Great Recipe…Only thing I added was chopped celery. Thanks for sharing, my son and I do a lot of hunting and love wild boar and are always looking for a new way to serve it and everyone loved it.

    Reply
  5. Dave says

    February 10, 2019 at 12:57 pm

    Can I add some more liquid to this recipe because I added cut small potatoes??

    Reply
    • Chef Dennis Littley says

      February 10, 2019 at 6:34 pm

      yes you can.

      Reply
  6. Anna says

    January 29, 2019 at 10:53 am

    5 stars
    Hi, curious why to leave the skin on the onion?
    Recipie looks great I can’t wait to try it

    Reply
    • Chef Dennis Littley says

      January 29, 2019 at 11:54 am

      you’re not really going to use any of veggies in the pan since they will be cooked way too much. The skin is just to add some more flavor to the sauce. You can leave them out if you like.

      Reply
  7. Lizzie says

    January 04, 2019 at 6:21 pm

    Can wine be substituted for bourbon? I have never had wild boar before so very excited to have been given it as well as deer meat and fresh caught salmon. What does the alcohol do in a recipe? Is it just to add flavor? Thanks for any information!

    Reply
    • Chef Dennis Littley says

      January 04, 2019 at 9:29 pm

      hi Lizzie

      Yes you can use red wine. It is really only for flavor and I often tell people looking for non alcohol recipes to use Root Beer, Ginger Beer or Dr Pepper.
      I have some great salmon recipes on my website if you’re looking for any.

      Reply
  8. Shawn says

    September 05, 2018 at 10:55 pm

    5 stars
    I recently had a successful boar hunt and tried this recipe. Excellent! Thanks Chef Dennis!
    Everyone loved it & I have several more roasts to make it again! Super easy & delicious!

    Reply
    • Chef Dennis Littley says

      September 06, 2018 at 8:52 am

      I’m very happy to hear you enjoy my recipe Shawn, thanks for the great review and comment!

      Reply
  9. Fran Purcell says

    February 21, 2018 at 1:28 pm

    5 stars
    Added hot peppers to the cooking…. very good

    Reply
    • Chef Dennis Littley says

      February 21, 2018 at 5:04 pm

      Thanks for the feedback and review! Happy to hear you enjoyed the recipe

      Reply
      • Greg says

        January 07, 2020 at 5:53 pm

        Hi Dennis,
        I’m looking forward to trying the recipe. Sounds good!
        So it sounds like there shouldn’t be much liquid in the slow cooker initially?
        No chicken stock etc?
        Thanks!

      • Chef Dennis Littley says

        January 08, 2020 at 9:19 am

        I didn’t use any but you can add a cup of stock or even a bottle of your favorite beer.

  10. Dianne says

    September 20, 2017 at 12:57 pm

    What can I use in place of the bourbon, since we have no alcohol in our home?

    Reply
    • Chef Dennis Littley says

      September 20, 2017 at 9:07 pm

      hi Dianne- that’s an easy fix. You can use coke, root beer or Dr. Pepper in its place.

      Reply
  11. Ben says

    August 09, 2017 at 10:21 am

    All I have are the tenderloins…is that too lean for this recipe?

    Reply
    • Chef Dennis Littley says

      August 09, 2017 at 10:44 am

      they should work ok.

      Reply
  12. Lynnae says

    January 12, 2017 at 9:56 am

    Making this today but my roast is only about 2 lbs…. Do i need to adjust the cook time? Thanks!

    Reply
    • Chef Dennis Littley says

      January 12, 2017 at 10:04 am

      hi Lynnae

      if you’re using a slow cooker I would probably cut the time back to 5- 6 hours on low since it is a smaller roast.

      Reply
  13. Vicki says

    October 28, 2016 at 12:57 pm

    5 stars
    Thanks for this delicious recipe Chef Dennis! I recently used this recipe to cook a wild boar leg and chose not to use the Montreal seasoning; it turned out fantastic. Rather than making sandwiches, I made crushed potatoes and celery root purée to accompany the tender meat. The leftovers freeze well. I will definitely make this again and again!

    Reply
    • Chef Dennis Littley says

      October 28, 2016 at 2:24 pm

      Thanks so much for letting me know you enjoyed my recipe Vicki!!

      Reply
    • Felicia Poteet says

      January 12, 2017 at 1:08 pm

      Question I was given a wild boar leg (2 actually) can I debone it before slow cooking? My slow cooker isn’t big enough for the leg with the bone.

      Reply
      • Chef Dennis Littley says

        January 12, 2017 at 1:10 pm

        Yes you can debone it and then cook it in your slow cooker

  14. Larry says

    September 12, 2015 at 2:12 pm

    Looks really good chef and now all you need is a FL friend who is a boar hunter to keep you supplied 🙂

    Reply
    • Chef Dennis Littley says

      September 12, 2015 at 4:46 pm

      Now that would be a good thing Larry! I’m certainly not a hunter

      Reply
  15. Toni | Boulder Locavore says

    September 12, 2015 at 8:14 am

    These look and sound fantastic!

    Reply
    • Chef Dennis Littley says

      September 12, 2015 at 4:45 pm

      thanks Toni! I’m lovin’ the wild boar!

      Reply
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My name is Chef Dennis Littley, creator and owner of Ask Chef Dennis Productions. As a classically trained chef with 40+ years of experience in the kitchen, I share my time-tested recipes, knowledge, and chef tips to help you create easy-to-make restaurant-quality meals in your home kitchen.

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