if it was chewy then you didn't cook it "low and slow" enough.
You'll want the meat temperature to be 190-210 cooked at no more than 225 degrees for MANY hrs. The "low and slow" method breaks down the connective tissue in the meat giving it that "fall off the bone", fall apart with a fork, pulled pork tenderness.
BINGO!
CWF, Don't beat yourself up. This was your first try and it didn't turn out well. You learned from your mistakes. If you watch these bbq shows on TV, do you think they mastered the art of bbq'ing on the first try?
First things first. Assuming you did not throw the meat away. Toss it all in a crock pot. You probably have too much for that, so run to the local grocery store and get a couple big aluminum roasting pans. Put the meat in them and cover with an entire bottle or more of bbq sauce of your choice, add a cup of water or apple juice in pan. Cover tightly with foil, pop in oven set at 225-250 and forget it for a few hours. You should be able to salvage what you have and have some decent pork out of it. Like someone else said, wild pork doesn't have a lot of fat, so its a lot more difficult to deal with to get to "pull", but you sure as heck can chop it up on a cutting board and it will be just as good. Lord knows I have had to do my share that way
Now for future pork
(i'll continue in another post)
make sure that you trim the fat off the meat as much as possible, and also try to debone the meat. i have found this sometimes helps the taste.
To make the meat better when you quartered it place in a clean cooler cover with chip ice.
You will keep this in the garage and every day check the ice. As the ice melts drain the water every other day until it semi clear not red. I usually have them this way for 3-4 days.
You can also add salt and vinegar is you like.
Here when you have a piece take a ham put in large foil pan pour olive oil over it just to wet. Then a 1/4 cup teriyaki and light Cajun seasoning. Cover with foil seal the top. place in over at 200-300 for for 3 hours.
The juices will stay in the meat will be way moist and generally fall off the bone. take two forks and shred.
Like Ted said, icing the meat down for a few days is key. Some people are against it...it works for me so I do it. Lets the meat bleed out and get any impurities out
Back to skinning....if you have access to a water hose, wash the animal down thoroughly before starting the cleaning process. We all know thats not always possible. Also, keep a bucket of water next to you. Every 1 minute, stop and dip your hands/knife in the bucket of water. keeps the hair/dirt off your hands. The more hair/dirt/foreign matter you can keep off of the meat the better
Make sure you don't puncture the piss sack or intestines if at all possible. It will flat out ruin an entire animal,in a hurry.
Make sure there is no blood shot meat placed in the cooler. Blood shot meat is not good for anything, and will have a nasty taste to it
Don't forget to take those little glands out of the hams.
