Wild hog is tricky but totally doable if you take the time it needs. Besides missing the hormones, steroids and antibiotics found in domestic animals, it is even more delicious. Many thanks to Bayliss Boatworks’ yard manager, Judd Beatty, for introducing us to this party staple. The Big Green Egg is a great choice for slow-smoking recipes like this wild hog and bison queso. This dish pairs perfectly with a Tito’s Sweet Grass Rickey.
Ingredients | Serves 4
For the pork:
- 1 wild hog shoulder (butt), bone in
- Pork rub or salt brine
- 2 cups apple juice
- ½ cup Worcestershire sauce
For the sauce:
- 1 cup white vinegar
- 1 cup apple cider vinegar
- 1 Tbsp. Dijon mustard
- ½ Tbsp. salt
- 1 tsp. pepper
- ½ Tbsp. cayenne pepper
- 1 Tbsp. onion powder
- 1 Tbsp. garlic powder
- ½ Tbsp. ground sage
- 1 Tbsp. brown sugar
- Crushed red pepper, to taste
Preparation
Combine sauce ingredients; cover and refrigerate overnight. Remove the silver skin from the butt, as well as any hard fat pieces. Salt- or rub-brine the meat overnight. Remove the butt to room temperature before grilling. Prepare the grill to 225 degrees with apple pellets, and lay fat-side down for 6 hours, spraying with apple juice every 30 minutes. When the internal temperature reaches 160 degrees, pull the butt off the grill, and wrap in foil for 1 hour. Remove the foil, pour the remaining apple juice and Worcestershire sauce over the butt, and return to a 275-degree grill for another 3 hours. Remove butt to a board and let rest, uncovered, for 45 minutes. Slice—or pull—the meat, and serve with Carolina barbecue sauce.
Sponsored by Tito’s Handmade Vodka and Big Green Egg.
