Smoked Pulled Wild Boar BBQ Sandwiches with Carolina Gold Sauce

If you're looking for a new way to cook Wild Boar, this recipe is for you! Need Wild Boar? Check out Mossy Oak Gamekeeper Butchery for all of your wild game meat needs.
 

Step 1: The Wild Boar Shoulder (Smoked and Pulled)

Ingredients:

• 1 bone-in wild boar shoulder (5–7 lbs)

• 2 tbsp yellow mustard (binder)

• 1/4 cup brown sugar

• 2 tbsp kosher salt

• 2 tbsp black pepper

• 2 tbsp smoked paprika

• 1 tbsp garlic powder

• 1 tbsp onion powder

• 1 tsp cayenne pepper (optional, for heat)

• Wood: Hickory, oak, or pecan

Instructions:

1. Prep the Boar:

   • Trim any excess silver skin or overly thick fat from the shoulder.

   • Slather the entire shoulder with yellow mustard to act as a binder for your rub.

2. Apply the Rub:

   • In a bowl, mix brown sugar, salt, pepper, paprika, garlic powder, onion powder, and cayenne.

   • Coat the shoulder generously with the rub, pressing it into the meat.

3. Fire Up the Smoker:

   • Preheat your smoker to 250°F using hickory or oak wood.

   • Place the shoulder fat-side up on the grates.

4. Smoke Low and Slow:

   • Smoke for 4–5 hours until internal temp reaches around 165°F.

   • Wrap tightly in butcher paper or foil, then return to the smoker.

5. Finish the Cook:

   • Continue smoking until the internal temp hits 195–203°F. This could take 2–3 more hours, depending on the size.

   • Remove, wrap in a towel, and rest in a cooler or warm oven for at least 1 hour.

6. Pull It:

   • Shred the boar with your hands or meat claws. Remove bones and excess fat. Toss in juices from the wrap for flavor.

Step 2: Carolina Gold BBQ Sauce

Ingredients:

• 1 cup yellow mustard

• 1/2 cup apple cider vinegar

• 1/4 cup honey

• 1/4 cup brown sugar

• 1 tbsp Worcestershire sauce

• 1 tsp garlic powder

• 1/2 tsp onion powder

• 1/2 tsp salt

• 1/2 tsp black pepper

• Pinch of cayenne (optional)

Instructions:

1. In a saucepan over medium heat, combine all ingredients.

2. Whisk and bring to a gentle simmer for 5–8 minutes.

3. Let cool and store in a jar or squeeze bottle. It gets better after a day in the fridge.

Step 3: Assemble the Sandwich

What You’ll Need:

• Toasted brioche buns or potato rolls

• Smoked pulled wild boar

• Carolina Gold BBQ Sauce

• Pickled jalapeños (optional but recommended)

• Extra sauce for drizzling

To Build:

1. Toast your buns until golden brown and slightly crisp.

2. Pile high with a mound of juicy, smoky pulled wild boar.

3. Generously drizzle with Carolina Gold BBQ Sauce.

4. Top with pickled jalapeños for a sweet-heat contrast.

5. Crown with the top bun and serve with a side of slaw, chips, or straight-up cold beer.

Pro Tips:

• Injection option: For extra moisture, inject the shoulder with a mix of apple juice, cider vinegar, and Worcestershire before smoking.

• Leftovers: Make sliders, nachos, breakfast hash, or freeze the pulled meat in portioned bags.

Heat level: Adjust cayenne in both the rub and sauce to suit your spice prefer