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Slow Cooker Wild Boar Shoulder

D'Artagnan | Yield: 8
This easy slow cooker recipe yields tender meat and a rich sauce. Not only delicious as is, the leftover meat can be shredded for bbq boar sandwiches, wild boar tacos, or even pulled boar nachos. The possibilities are endless.
Slow Cooked Pulled Wild Boar Recipe | D'Artagnan

Ingredients

  • 1 Wild Boar Shoulder (3-6lbs)
  • 4 tablespoons Duck Fat, softened, divided use
  • Coarse salt & freshly ground black pepper
  • 1 tablespoons paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon dry mustard
  • 1 medium yellow onion, chopped
  • 2 carrots, peeled and chopped
  • ½ cup chopped flat-leaf parsley
  • 6 cloves garlic, chopped
  • 1 can (about 14 ounces) diced organic tomatoes
  • ½ cup packed brown sugar
  • ½ cup Armagnac (optional)
  • 1 container (7oz) Duck and Veal Demi-Glace
  • 2 tablespoons Black Truffle Butter

Preparation

  1. Remove the netting from the wild boar and discard. Pat the roast dry with paper towels then cut into two pieces. Rub the wild boar all over with 2 tablespoons of the softened duck fat. Season with salt and pepper. In a small bowl, mix paprika, garlic powder, and dry mustard. Rub mixture evenly over roast.
  2. In a large skillet, heat the remaining 2 tablespoons of duck fat over high heat. Brown all sides of each piece of wild boar.
  3. Add onion, carrots, parsley, garlic, and tomatoes to your slow-cooker. Place the wild boar pieces on top of the vegetables. Add tomatoes, brown sugar, Armagnac (if using), and demi-glace. Cover and cook on low for 8 hours, turning wild boar once halfway through cooking.
  4. Once cooked, remove wild boar to a cutting board and allow to rest tented with foil for at least 10 minutes.
  5. Meanwhile, strain the sauce, discarding vegetables. In a small saucepan over medium-high heat, reduce the strained sauce until thickened. Remove from heat and stir in black truffle butter.
  6. Using 2 forks, break up wild boar into large chunks. Spoon sauce over individual portions. Serve.