by Tammy Taylor
We’ve written before about the trouble caused by wild hogs on a farmer or rancher’s property. These animals are highly destructive as they root and dig – they can completely tear up a pasture in no time flat causing not only damage to the pasture or crops, but also to the equipment used to work that land whether it be harvester or tractor. The good news is – it’s just PORK and it’s delicious. Ferrel hogs are simply domesticated hogs that have escaped into the wild. Having a hunter husband means there’s opportunity to not only remove these damaging creatures from our property but feed ourselves as well. One of my favorite ways to use this pork is with shredded pork BBQ sandwiches.
I try to use small local businesses wherever possible. Thankfully we have a family-owned processing business not too far from us that does an awesome job processing wild game and he shrink-wraps the meat for us. I usually use the shoulder roast for my pulled pork recipe because when planning the meal as a roast the bone in a shoulder roast is more inconvenient to try to carve but this cut works awesome for shredding.
I’ve written before about my preferred method of cooking with the ‘cook-once-eat-twice‘ method so this day I actually cooked four different pork roasts! I put one large roast in my smaller slow cooker for a carved pork roast dinner later and three smaller shoulder roasts in my larger Rival slow cooker for my favorite pulled pork BBQ. The recipe for my pulled pork is pretty basic and always changing. I simply throw a shoulder roast into the crockpot and season with salt and cracked pepper and maybe a quick splash of “Claudes” pork marinade. (I just like the slightly smokey flavor that imparts to the meat). I like to keep the seasoning during cooking on the light side and use the BBQ sauce for most of the punch so that I can shred & freeze the cooked pork for other things in the future like pulled pork enchiladas and such. But if I’m making it solely for BBQ the other seasonings are usually just what sounds good at the time like maybe some chipoltle seasoning or a sprinkle of a fragrant steak rub. Truly, whatever floats your boat for BBQ seasoning will work here.
Then I let it cook in the slow cooker for about 5 hours until the meat falls off the bone. I then remove the meat and shred it with two forks, add BBQ sauce and mix well. We spoon some of the hot pork onto a bun, add a quick squirt of mustard for a little tang and as many jalapenos as I can physically fit under that top bun and I’m good to go! (By the way, check out the recipe for those delicious-looking jalapeno-cheese buns that I made with my Honey’s homebrew)
What’s your favorite way to cook pork?