Imagine sinking your teeth into a mouthwatering sandwich packed with tender, smoky wild hog meat that's been slow-cooked to perfection. This isn't just another pulled pork recipe - this is a wild culinary adventure that transforms a rugged wild game cut into a crowd-pleasing masterpiece that will have everyone at your table begging for seconds. Forget boring, predictable BBQ - this Smoked Pulled Wild Hog Sandwich is about to take your grilling game to the next level!
Prep Time: 15 mins
Cook Time: 8 hrs
Total Time: 8 hrs 15 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 3-4 pounds wild hog shoulder
- 2 tablespoons olive oil
- 1 tablespoon smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- Salt and pepper to taste
- 6 hamburger buns
- BBQ sauce for serving
Instructions
- Begin by preparing the wild hog shoulder. Rinse the shoulder under cold water and pat it dry with paper towels. This helps remove any excess moisture and prepares the meat for seasoning.
- In a small bowl, combine the smoked paprika, garlic powder, onion powder, salt, and pepper. Mix well to create a dry rub for the meat.
- Rub the olive oil all over the wild hog shoulder, ensuring it's evenly coated. This will help the dry rub adhere to the meat.
- Generously apply the dry rub mixture over the entire surface of the wild hog shoulder, pressing it into the meat to ensure it sticks. Make sure to cover all sides for maximum flavor.
- Preheat your smoker to a temperature of 225°F (107°C). If you're using a charcoal smoker, prepare the coals and add wood chips for smoking. For electric or pellet smokers, simply set the temperature and add the wood pellets as needed.
- Once the smoker is ready, place the seasoned wild hog shoulder directly on the smoker grate. Close the lid and smoke the meat for approximately 8 hours, or until it reaches an internal temperature of 195°F (90°C) for tender, pull-apart results.
- Check the temperature of the meat periodically, and if needed, replenish the wood chips or pellets to maintain a consistent smoking temperature.
- After 8 hours, carefully remove the wild hog shoulder from the smoker. Let it rest for about 30 minutes. This resting period allows the juices to redistribute throughout the meat, making it more flavorful and juicy.
- Once rested, use two forks to shred the meat into bite-sized pieces. Alternatively, you can use your hands to pull the meat apart. Discard any large pieces of fat or gristle.
- To assemble the sandwiches, place a generous portion of the smoked pulled wild hog on the bottom half of each hamburger bun. Drizzle your favorite BBQ sauce over the meat, adding as much or as little as you prefer.
- Top each sandwich with the other half of the hamburger bun. You can serve the sandwiches immediately or keep them warm in a low oven until ready to serve.
- Enjoy your smoked pulled wild hog sandwiches with your favorite sides, such as coleslaw, pickles, or potato chips!
Tips
- Always use fresh wild hog meat from a reliable source to ensure the best flavor and quality.
- Patience is key when smoking - maintain a consistent low temperature around 225°F for maximum tenderness.
- Choose wood chips like hickory or apple for a complementary smoky flavor that enhances the wild hog's natural taste.
- Use a meat thermometer to accurately track the internal temperature and avoid overcooking.
- Let the meat rest after smoking to allow juices to redistribute, ensuring a more succulent final result.
- If the meat seems tough, consider marinating it overnight before smoking to help tenderize the protein.
- Have extra BBQ sauce on hand - some people love a generous amount of sauce on their pulled meat sandwiches!
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
