Ryan and I used to spend a lot of time cutting the meat off the shoulder of the game that we had harvested and would always stick it in the “grind” pile. As you know, shoulder meat is a tough cut of meat and depending on the size of game, there’s not always a lot there. Or there is… and it’s just really hard to get every piece. The shoulder is a precarious bone to work around.
Awhile back Ryan decided to keep a shoulder whole and make this recipe just to see how it would turn out. And holy moly, he hit it out of the park! Every time he makes this recipe, people are just floored how good it is. At Ryan’s recent Marine Corps 1/5 reunion, a couple of his brothers and him went on a hog hunt and came home with a nice sow. Instead of dividing it up between themselves, Ryan decided to cook most of it for supper (because who doesn’t like a good taco?!).
There were definitely a few sceptics due to the fact that this was wild pig and many don’t think it’s edible or dangerous to eat. Eventually everyone dug in and absolutely loved it! It’s always fun to turn sceptics into believers and I’m pretty sure that the pig population in Texas should be worried with the Devil Dogs now on the prowl!
*Notes* This will work with any wild game and the ingredients are not specific. Put as many onions and peppers in to your own liking.
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Smoked Pulled Pork TacosCourse: Wild Recipes
- Pulled Pork
1 whole wild game shoulder (bone-in)
Meat rub of choice (we like the Everglades or Recteq Rubs)
Mustard (we chose regular mustard and honey mustard)
Approximately 4 onions, sliced (2 red, 2 white)
1 can of Chipotle Peppers in Adobo Sauce
1 Dark Beer
Approximately 4 bell peppers, sliced or a bag of snackable bell peppers (use all the colors!)
1 Jar of sliced banana peppers with juice
Injectable meat marinade (optional)
Salsa or diced tomatoes
- Preheat oven or grill to 225-230 degrees F.
- Coat the meat with mustard
- Inject the meat with a marinade and generously apply the meat rub on all sides
- Place in a roasting pan and smoke for approximately 2 hours, uncovered
- Turn grill up to 300 degrees F.
- Mix in the rest of the ingredients, cover tightly with foil
- Smoke meat for approximately 3-5 more hours or until internal temperature reaches approximately 190 degrees F. Place temperature probe close to the bone.
- Let cool enough to shred the meat and remove the bones. Mix the meat with the vegetables and serve!