November 20, 2025

Al Pastor Boar Shoulders

Recipe by Joe Denomme, originally cooked for the Mossy Oak 2025 Fox Hole Shootout

fox hole

Wild Hog Recipe

Ingredients

5lbs Boar Shoulder

4ea Dried New Mexico Chili

4ea Dried Guajillo Chilis

2Tbsp Dried Garlic, Minced

1Tbsp Cumin

1Tbsp Oregano

2Tbsp Kosher Salt

2Tbsp Smoked Paprika

1 cup Pineapple Juice

1ea Whole Pineapple, Peeled and sliced into rings.

Procedure:

In a 325 degree oven, toast the chilis for 3-5 minutes until fragrant. Allow to cool, remove the stems and then grind down in a coffee grinder or blender.

Combine all the remaining ingredients except the sliced pineapple and rub the shoulders, allow to marinade overnight.

The next morning, tie the pineapple rings to the shoulder using butchers twine or butchers netting.
Smoke at 225 until an internal temp of 204 is reached to allow the shoulders to shred easily. Depending on the smoker, it may be conducive to wrap the shoulders in foil or butcher paper around 160 degrees (the stall point) and allow them to finish cooking this way. Once finished at 204, allow them to rest for 10-20 minutes, to help retain moisture, then shred or chop as desired.

Chimichurri Sauce

1qt Flat Leaf Parsley

1qt Cilantro

2 cups Basil

½ cup Oregano

1 each Jalapeno

3 each Garlic Cloves

1/4ea Onion, Yellow

1.5tsp Coriander

1tsp Cumin

1ea Lemon, Juiced

1.5tsp Sherry Vinegar

½ cup Olive Oil

To taste Kosher Salt

Procedure:

Puree everything in a food processor or blender, similar to making a pesto.

Notes:
This shoulder & sauce will make excellent tacos along with toppings of your choosing. We love to serve them with fresh cilantro, pickled carrots & onions, and some fresh cotija cheese!

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