Slow Cooker Wild Boar Shoulder
D'Artagnan chef bio | Yield: 8
This easy slow cooker recipe yields tender meat and a rich sauce. Any leftovers can be shredded for BBQ boar sandwiches, tacos, or even nachos.
- 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
- 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.
- In a large skillet, heat the remaining 2 tablespoons of duck fat over high heat. Brown all sides of each piece of wild boar.
- Add onion, carrots, parsley, and garlic 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.
- Once cooked, remove wild boar to a cutting board and allow to rest tented with foil for at least 10 minutes.
- 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.
- Using 2 forks, break up wild boar into large chunks. Spoon sauce over individual portions. Serve.