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Pulled pork from a wild hog... your experience?
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<blockquote data-quote="Mike D Texas" data-source="post: 2555539" data-attributes="member: 71221"><p>I've not done a wild pig but low temp and long cook is going to be your friend. </p><p></p><p>Keep it at 225 until the internal temp stalls, pull place in foil roaster pan, pour 1-1-1/2 cups apple juice, few tablespoons melted butter and cover with brown sugar. Cover tightly and cook until bone slides out with little to no effort. On domestic pork that is usually around 198-203°. </p><p></p><p>Pull and place in cooler covered with a towel for 2-4 hours. </p><p></p><p>I promise that will be the easiest to pull pulled pork you ever will try. </p><p></p><p>I also inject with brine 24 hours prior to cook and then rub with mustard and the rub of your choice.</p></blockquote><p></p>
[QUOTE="Mike D Texas, post: 2555539, member: 71221"] I’ve not done a wild pig but low temp and long cook is going to be your friend. Keep it at 225 until the internal temp stalls, pull place in foil roaster pan, pour 1-1-1/2 cups apple juice, few tablespoons melted butter and cover with brown sugar. Cover tightly and cook until bone slides out with little to no effort. On domestic pork that is usually around 198-203°. Pull and place in cooler covered with a towel for 2-4 hours. I promise that will be the easiest to pull pulled pork you ever will try. I also inject with brine 24 hours prior to cook and then rub with mustard and the rub of your choice. [/QUOTE]
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Pulled pork from a wild hog... your experience?
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