After my 1st few hog trips, I have been working on getting the cooking portion of things right. These 2 recipes came out GREAT and I thought I would pass them along.
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Dutch Oven Wild Hog
4-5 Pounds boneless pork (I used loins)
4 cloves of garlic diced
1/2 cup of red wine or red vine vinegar
1/2 cup water
3 large onions diced into sizes you like
4 pounds red potatoes quartered
2 pounds baby carrots
Heat oil in Dutch oven pot over medium heat. Season all sides of port and rub in. (Everglades seasoning, basil, oregano)
Preheat oven to 325.
Place roast in dutch oven and allow to brown on each side. (about 2 minutes) Lift up roast and put in garlic, onions, potatoes and carrots. Place roast on top of vegetables.
Add red wine and water to pot. Cover with dutch oven lid.
Cook for 6 hours at 325 in oven covered.
Enjoy!
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Shredded Wild Hog
3-4 pounds pork
1/2 cup red wine vinegar
Completely thaw 3-4 pounds pork and season with Everglades seasoning. Rub in seasoning. Put in crock pot. Pour 1/2 cup red wine vinegar over pork. Cook on low for 8 hours. Note: it might look done at 4. DO NOT stop cooking it. That was my first mistake. It needs time to tenderize.
Once cooked, shread meat using forks. Add in favorite bbbq sauce and mix.
Enjoy!
