Wild Boar Barbacoa with From Field to Plate Chef Jeremiah Doughty
Wild game hunter and chef Jeremiah Doughty’s passion for the outdoors and hunting started early in life. But an allergy discovered in adulthood to processed foods and bovine fats in beef brought him into the world of large mammal hunting and food preparation. With a pay-it-forward mentality, he founded From Field to Plate, a resource for hunting, butchering, and cooking wild game.
From his cookbook to your next meal, we bring you Jeremiah’s recipe for wild boar barbacoa.
Ingredients
- 2 pounds pork roast
- 1 cup cilantro, chopped
- 1 cup white onion, sliced
- 2 chipotles in adobo sauce, chopped
- 2 cans beer or broth (plus more)
- 2 jalapeños, chopped (seeded for less spicy)
- 2 oranges, juice and rinds
- 2 limes, juice and rinds
- 8 ounces of green chilies
- 6 cloves garlic, minced
- 1 tablespoon cracked pepper
- 2 teaspoons cumin
- 1 teaspoon dried oregano
- 2 tablespoons smoked paprika
- Pinch of salt
- ½ teaspoon red pepper flakes (optional)
Instructions
- Mix pepper, cumin, oregano, salt, and red pepper.
- Rub mixture evenly on all sides of roast.
- Heat stockpot to high and add remaining ingredients, mix thoroughly.
- Add roast to mixture and cover with lid. Bring to a boil and reduce heat to low.
- Allow it to simmer for 6-8 hours, checking liquid every 2 hours. Add another beer if needed.
- After meat is cooked to doneness, remove pork roast and place in large glass bowl.
- Shred meat with two forks.
- Add shredded meat back to liquid and mix.
- Serve hot and enjoy.
