Big GameLeslie Fangmanmain dish, BBQ, Hog, elk, deer, venisonComment

BBQ Pulled Wild Hog

Big GameLeslie Fangmanmain dish, BBQ, Hog, elk, deer, venisonComment
BBQ Pulled Wild Hog

We were lucky enough to have some friends share with us some wild hog that they brought back from Texas. I have been roasting it on the bone and cooking it all kinds of ways. I did this for my cooking class this past weekend and it was a hit so I though I better post it. It is a simple recipe but the key is making sure you serve it with the Hot Vinegar BBQ sauce to help tame the sweet.

Root Beer Hog

  • 1 wild hog roast (on the bone is always best)

  • 4-6 slices of bacon

  • 1 liter of Root Beer

Salt and Pepper the hog. Place in a baking dish and cover the top with bacon. then add the Root Beer so that all that is exposed is the top. Cover tight with foil and let cook at 250 degrees for 4-6 hours until the meat is tender and easily shreds. Shred the meat and strain the cooking liquid. Place the meat back in the dish with just enough liquid to cover the meat. Cover and let rest. Make the BBQ sauce and then add a cup back to the meat. Cover and let sit in the oven at 170 degrees for at least 30 min and up to 2 hours before serving. Serve with BBQ sauce (recipe below) and coleslaw.

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Hot Vinegar BBQ Sauce

  • 1/2 cup Root Beer

  • 2 cups of cooking liquid from the hog

  • 2 cups of Ketchup

  • 1/2 teaspoon of ginger

  • 4 tablespoon of brown sugar

  • 3/4 cup of apple cider vinegar

  • 1 tablespoon of Gochu Jang

  • 1/2 teaspoon of cayenne pepper

  • Salt and Pepper to taste

Combine all ingredients into a sauce pan and let simmer for 20-30 min. Taste and if needed add more cayenne and/or hot sauce to bring to desired heat level. Extra can be stored in the refrigerator for a couple of weeks.