Slow cooked pulled wild boar is comfort food in a bowl. Pulled pork on a higher level! Pulled wild boar is best served with sweet bread, like brioche buns. Add a crunchy coleslaw and you have a delicious meal (almost) everybody loves.
- 1 kg of wild boar roast
- 150 ml of game broth (Lacroix fond de gibier)
- 75 ml apple cider vinegar
- 2 tsp. smoked paprika powder
- 2 onions, coarsely chopped
- 4 cloves garlic, coarsely chopped
- 200 ml barbecue sauce ( The Original Australian BBQ Sauce)
- 4 tbsp. brown caster sugar
- 1 tbsp. Dijon mustard
- 2 tsp dried thyme
- 1 tbsp. olive oil
- 1 tsp. chili flakes, more or less to taste
- Himalayan Salt
- Black pepper
- Mix salt,smoked paprika and half of the sugar and rub it over the roast before leaving it in the fridge overnight.
- Pour the olive oil into the bottom of a slow cooker. Place the wild boar roast into the slow cooker; pour in the barbecue sauce, apple cider vinegar, and game broth. Stir in the mustard,onion, garlic, dried thyme, chili flakes and the remaining sugar.
- Cover and cook on High until the roast shreds easily with a fork, 5 to 6 hours.
- Remove the roast from the slow cooker, and shred the meat using two forks. Discard any fatty bits and be careful not to over-shred it.
- Return the shredded boar to the slow cooker, and stir the meat into the juices.
- Season to taste with salt and pepper and some extra chili flakes if desired.