There is no debate that summertime is one of the best times to have cookouts and barbecues with your loved ones and friends. The delicious smells of smoked meats and the array of tropical-style drinks and homemade side dishes fill the air of many homes during the summer months and do so with no objection.
While many stick to the staples of hot dogs, burgers, and the occasional brisket, many hunters use this time to perfect their best recipes for hunted game. One particular animal that provides a great summer cookout recipes is wild boar—a great substitute for traditional pork and twice as savory.
While many cannot get their hands on this delicious slab of meat, many hunters in the Texas region get the privilege of handling this game, which is available year-round. Those that have gotten their hands on this cut will also vouch for the deliciousness that is carnitas tacos with a Tex-Mex twist.
That’s right— if you ever have tasted the smoky flavors of the southern Texas region, you know that it is rich with an abundance of tortillas, salsas, and fall-off-the-bone meats. Follow this recipe with a nice margarita and you will be sure to have a relaxing and satisfying dinner.
Ingredients for Meat
- 5 Pounds boneless wild boar shoulder, cut into 2-inch cubes with fat
- 4 tablespoon seasoned salt
- 1-cup water
- 1 tsp. smoked liquid
- 1 medium onion, quartered
- 5 large garlic cloves
- Corn tortillas
Ingredients for toppings
- 3 avocados
- 1 purple onion
- 2 roma tomatoes
- 3 sprigs of cilantro
- 1 small jalapeno
- Lemon pepper
- 1 lime
- 1-teaspoon sour cream
Sprinkle the boar with the seasoned salt and preheat your oven to 350 degrees F. Then, put a roasting grate at the bottom of a pan and pour 1 coup of water into the bottom of your pan with the liquid smoke. Next, put the pork on your grate and top off with onions and garlic. Lastly, cover the pan with aluminum foil and bake for 2 hours. You will then need to remove cover, and then bake for about another hour until the boar is tender. Once it is cooked thoroughly, transfer meat over to a mixing/serving pan and shred and stir with the pan juices.
Table Top Guacamole
Peel the three avocados and mash in a bowl. Chop the onion, jalapeno, and Roma tomatoes, and slice the lime in half. Spritz your onion, jalapeno, and tomatoes with the lime-juice and add all to the mashed avocados. Put in your teaspoon of sour cream and sprinkle the entire mixture with the lemon pepper, table pepper, and salt. Mix well and add crushed cilantro.
Once the carnitas and table-top guacamole are ready to serve, heat up your corn tortillas. Place the carnitas and a dollop of guacamole onto a warm tortilla and serve (typically many will find they can eat 2-4—depending on how hungry). Enjoy!
Hunter's Tip: If you're freezing your meat before cooking it, be sure to vacuum seal it so it doesn't get freezer burnt & compromise the quality. You can read about The Upland Hunter's favorite vacuum sealers here.