Stop looking for a festive meal for the holidays? You're in the right spot! This pulled wild boar is the perfect project to surprise your guests with your BBQ skills! Pulled pork on a higher level. Combine the deep and warm taste of game with the sweet and sour berry port sauce (game changer sauce) and you're set for an unforgettable evening!
Take a large pot and heat 2 tbsp. rapeseed oil.
Add all ingredients for the marinade except the broth and whisky. Let simmer for about five minutes giving the spices time to release their flavor.
Quench with whisky and add the vegetable broth. Let softly cook for about ten minutes.
Cool down the marinade.
Put the pork roast in a non-reactive container and add the cooled marinade. Put in the fridge for at least 12 hrs.
Once the meat is marinated you remove the marinade and pat dry the wild boar.
Start your smoker/kamado for indirect cooking at low heat (between 90°C/194°F and 120°C/250°F. Once the fire gets the right temperature toss in 2 chunks of apple wood and wait until the smoke turns slightly blue.
Put the boar roast on the grid and smoke until you get an internal temperature of 94°C/200°F. When using a kamado the environment should be moist enough to keep the meat juicy. You can spray it with whisky if desired (but I was sleeping so I skipped this part ). This is the only moment you open the lid!! If you're looking you ain't cooking.
When using a bullet smoker or kettle bbq you need to add a water pan to keep the environment moist.
While the meat is smoking you can start making your Game changer BBQ sauce following this recipe.
Once the meat hit the right internal temperature remove it from the smoker (mine took 6 hrs.) wrap it gently with butcher paper (in case you can get your hands on it) or tin foil. Let rest for a half hour in a 70°C/160°F oven.
Pull the wild boar in strings and add the game changer end sauce.