I understand boar is leaner than pork. I try really, really hard not to use bacon as I think it masks the meat's flavor and tends to be used way too often. What are your thoughts on larding with pork fat and making pulled pork?
I really like a modified version of a wild game rub I found in Field & Stream, but I've only used it on venison and beef. It's very different from what I normally would put on pork, would this be too "beefy" or overpowering? It's just the right amount of flavor on the sirloin tip roast I smoked on Memorial Day, but that's a relatively low surface area cut.
1/4 c kosher salt
1/4 c black pepper
1/4 c paprika
2 Tb garlic powder
2 Tb onion powder
2 Tb sugar (50/50 brown and white)
2 Tb ground thyme
1 Tb cayenne
3 Tb rosemary
3 Tb crushed juniper berries
I apply liberally and let it sit in the refrigerator overnight.
Finally, whats a good sauce to go with boar? Anybody can do traditional barbeque sauce, but I'm not neccessarily trying to imitate traditional barbeque. Wine based? Mustard based? Drippings based? Again, I'm trying to compliment the boar rather than mask it as something its not.
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