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Pulled Wild Boar with Sweet Potato

Writer's picture: Dirk HoutveenDirk Houtveen

It's still Wild weeks, and this time a "spin off" of Pulled Pork. We're going to prepare this delicious sandwich with Wild Boar and traditional Coleslaw.


Recipe for 12 servings.


Ingredients:

2.5 kg. Wild Boar Procereur

1 jar. All Brine 475 ml. (www.rookovens-online.nl)

4 tbsp. Maple Syrup

6 et. Southern Dutch BBQ Rub (Touch of Sweet)

500 gr. Sweet Potatoes

6 pcs. Large white balls

200 gr. Grated Red Cabbage

200 gr. Grated White Cabbage

200 gr. Grated Carrots

4 tbsp. White Wine Vinegar

4 tbsp. Mayonnaise

2 tbsp. Sugar

4 et. Sweet Baby Rays BBQ Sauce – Hickory and Brown Sugar

4 et. Sweet Baby Rays BBQ Sauce – Sweet and Spicy

Fresh Pepper

Coarse Salt

Aluminum foil

Olive oil

Preparation:

Prepare the BBQ for a long Low & Slow session. Use charcoal that lasts a long time. (for example West or South African Charcoal from Flames and Flavour). Start preparing in time. This Smoke/BBQ session can sometimes take up to 12 hours or even more. The temperature of the BBQ should be between 110 and 115 degrees. Take the procereur out of the refrigerator an hour in advance and let it come to room temperature. Mix the All Brine with 2 tbsp. Maple Syrup and inject this crosswise into the procereur with a Flavor Injector. Rub the procereur in a sweet BBQ rub. I chose Southern Dutch BBQ Rub. Nice and sweet and delicious with this dish. When the BBQ has reached its temperature, add 2 Cherrie Wood Chunks for a delicious smoke aroma. Place the procereur on the BBQ, (don't forget to place a drip tray underneath) and cook for 5 hours. Mix the Sweet Baby Rays BBQ Sauce and coat the procereur with it. Of course you can also use your own mix of BBQ sauce. We then wrap the procereur with 3 layers of aluminum foil and place it back on the BBQ. Stick the temperature meter in the middle of the procereur and when it has reached a core temperature of 92 degrees it is as good as ready. To test this, take a skewer and stick it in different parts of the procereur. If the skewer goes into the meat without resistance, it is ready. Remove the meat from the BBQ and let it rest for at least 45 minutes. With meat claws (Bearclaws) we are now going to shred the meat. I like to leave some coarse pieces in, to create a bit more rustic in the bun. Mix the remaining BBQ sauce through the meat and the Pulled Wild Boar is ready.


While the procereur is cooking, we can prepare the rest of the dish. Mix the grated white, red cabbage and carrots in a large bowl. Add some salt and wait 10 minutes. Now drain the mix well, so that as much moisture as possible has disappeared from the mix. Now add the white wine vinegar, mayonnaise and sugar. Mix everything together and add pepper for more flavour. Place the Coleslaw in the fridge for at least 2 hours. Clean the sweet potatoes, but leave them in their skins. Boil the potatoes for 15 minutes and let them cool. When they have cooled, make fries. After the procereur is ready, we fire up the BBQ to 250 degrees. Brush the sweet potato fries with olive oil and grill them on the BBQ with some coarse salt. Cut the white buns in half and grill them briefly. All the ingredients for a fantastic Pulled Wild Boar bread are now ready.


Fill the sandwich generously and with a delicious dark beer all the flavors will come into their own.


Enjoy your meal …

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