Smoked Boar

Pat the 1800g trimmed wild boar shoulder completely dry with paper towels. In a small bowl, mix 3 tbsp kosher salt, 2 tbsp packed dark brown sugar, 2 tbsp smoked paprika, 1 tbsp garlic powder, 1 tbsp freshly ground black pepper, 1 tsp dry ground mustard, and ½ tsp cayenne pepper until evenly combined. Rub the full spice mixture over every surface of the boar, including under loose skin flaps and around the exposed bone, pressing firmly to help the rub adhere. Let the seasoned boar rest at room temperature for 45 minutes while you preheat your smoker.

Preheat your offset, electric, or charcoal smoker to a stable 110°C (225°F), targeting a thin, wispy blue smoke output. Drain the pre-soaked 450g hickory wood chunks, and add them to the smoker’s fire box or dedicated wood tray once the unit reaches target temperature. Fill a metal water pan with 1 liter of cool tap water, and set it directly under the cooking grate to maintain a moist, even cooking environment.

Set the seasoned boar shoulder on the smoker’s top cooking grate, skin-side up, positioned directly over the water pan and away from any direct heat source. Close the smoker lid tightly, and maintain a consistent internal cooking temperature between 107–121°C (225–250°F) for the first 3 hours, avoiding unnecessary lid openings that cause heat and smoke loss.

After the first 3 hours of smoking, spritz the entire surface of the boar with the 120ml raw apple cider vinegar every 45 minutes, using a food-safe plastic spray bottle. Continue smoking at the target temperature range until the boar reaches an internal temperature of 71°C (160°F), measured with an instant-read thermometer inserted into the thickest part of the meat at least 5cm (2 inches) away from the bone; this takes approximately 2 additional hours.

Once the boar reaches 71°C (160°F), remove it from the grate and wrap it tightly in two layers of heavy-duty aluminum foil, pouring 2 tablespoons of the remaining spritz vinegar inside the foil packet to create trapped steam. Return the wrapped boar to the smoker, and continue cooking at a stable 110°C (225°F) until the internal temperature hits 93°C (200°F), when a metal probe slides into the meat with no resistance, about 1.5 additional hours.

Take the wrapped boar off the smoker, and transfer it (still sealed in foil) to an insulated dry cooler to rest for 45 minutes, allowing juices to redistribute through the meat. Unwrap the boar, discard tough skin and large hard fat deposits if desired, then shred the tender meat into bite-sized pieces with two forks, removing and discarding the shoulder bone. Serve immediately.