Wild Boar Carnitas

 

Wild boar carnitas in warm corn tortillas. photo by Jess Lander

 

 

 

I hesitate when typing this recipe out, as I’m not too sure I want to let this recipe for Wild Boar Carnitas go to the public. It’s a recipe that was given to me as a gift on my 18th birthday by an old Mexican short order cook, that used to rent a room from my father. He didn’t have much money, but he was part of the family, and he knew this was my favorite food.  I only hope that it will bring as much joy to you as it did for me all these years. It has been one of my best gifts that I now give to you.

So now I have taken this recipe and twisted it to conform to the wild side of pork…. I’m not a recipe writer, so if I mess something up just let me know, and I’ll clarify and fix it. FYI, this is an all day event.

WILD BOAR CARNITAS

Ingredients:

1 Wild Boar Butt Roast or Back Strap (about 10 pounds) Cubed in 2-4″ pieces (important on the size of cubes)

2 cups of water

3 table spoons of brown sugar

6 pack of your favorite beer

1 cup of fresh squeezed orange juice with pulp. (I use Naked Juice)

3 shakes of all spice

2 shakes of garlic powder

4 glops of bullseye bbq sauce

4 cap fulls of soy sauce(soy sauce lid)

4 pinches of salt

8 oz can of diced green chiles

Step 1 – Prepare your boar meat the way you want, but I suggest keeping your meat in a cooler, keeping it iced, and drain water every day until water is clear(3 days usually). This takes any funky taste out of the meat and makes it palatable (in my opinion). 4 hours before I cook the meat, I cut into 2-4″ cubes, and soak in 2 bottles of beer for about 2-3 hours. By the way, I start this after breakfast. (Be sure to take the first sips out of the beer, as they are the best!)

Step 2 –  4 hours before your ready to eat, place the cubes of boar meat into a big deep iron skillet. Add all spice, bbq sauce, soy sauce, sugar, salt, garlic powder, chiles, and water into the skillet till near the top. 

Step 3 – Set on a low heat, and take a wooden spoon, and stir from the bottom up gently all around skillet, so as not to spill liquid. Do not boil, keep on low heat until half of liquid is boiled down in skillet. 

Step 4 – Open up a bottle of beer, take a sip, and add the rest to the top again. The liquid will evaporate quicker this time, but boil this down until you get to a brown gravy on bottom.

Step 5 –  Add 1 cup of orange juice, stir into meat, and boil down until meat is a rich golden brown color. The liquid will start bubbling nicely at this point. Turn off heat, and let meat set. (At this point, you probably want to start some mexican rice, beans, and any other sides you want)

Step 6 – Grab some friends and family, and enjoy! Crack a cold beer for yourself, (you deserve it!) and tell the story of how you took that wild boar!

If you liked this recipe, please share this with your friends on your favorite social network below…that would be the best gift to me! Thanks! : )

 

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