Chili Lime Smoked Wild Pig Shoulder

I enjoy a good pig hunt. It gives us something to chase when other seasons aren’t in, eliminating as many as possible helps save critical wildlife habitat, and they eat pretty good. Just about any recipe designed for store-bought pork will transfer over to their wild kin, but be aware that wild pigs are by and large leaner and a little tougher than their barnyard cousins.

While wild pig is more challenging to smoke than domestic, you can’t beat the flavor. Images by author.

Because of this, I like to introduce a bit of extra moisture to the cooking process. For this ham, from a 90-pound Texas hog, I started the cooking process hot and fast at 300 degrees instead of the more traditional low and slow temperatures in the 225 range. This gets the meat up to temperature quickly, preventing drying out, while still getting plenty of smoke flavor.

I like to cook wild pig shoulders and hams hot and fast to prevent the leaner meat from drying out.

For the seasoning rub on this recipe, I used an equal parts blend of three commercial rubs: Pitboss Competition BBQ, Realtree APX all-purpose, and Lawry’s brand Chili & Lime. That last one, along with the lime juice, gives the finished product a tart, citrusy flavor that is perfect in sandwiches, tacos, burritos, and more.

The combination of rubs and spices give the pork a chili lime kick and plenty of flavor.

Simply blend the three rubs and coat the entire surface of the shoulder well with the spices.

Blend the spices and coat the meat well on all sides.

Place the shoulder or ham directly on the smoker grate. A smoke tube helps to add additional smoke flavor over the shorter cook time.

A smoke tube adds more smoke flavor than the grill alone in the shortened cooking time.

Once the meat hits 165, it won’t take any more smoke flavor, so it's time to wrap and add the aforementioned extra liquid. For this recipe, I transferred the meat to an aluminum pan, then added a couple 12 ounce beers along with the juice of two limes, but you can use chicken stock in place of the beer if you prefer.

Add beer or chicken stock for added moisture when you seal the meat with foil.

Next, cover the pan tightly with aluminum foil and return it to the grill to allow the liquid to steam around the pork as it continues to cook. A good remote or wire probe meat thermometer is helpful at this stage so that you can monitor the internal temperature of the pork without uncovering it.

When the meat is ready, it should pull easily from the bone.

Once the meat hits 205, pull the pan from the grill and allow it to rest for 30 to 45 minutes before uncovering. Once the meat is just cool enough to handle, don some gloves and go to town. The bones should pull cleanly from the meat. Start shredding, either with your fingers, a pair of forks, or some bear paw style pulled pork shredders. Blend the shredded meat back into the liquid that has accumulated in the pan during the cooking process.

Shred the meat for tacos or sandwiches.

Serve the meat as-is for a main course, or use it to build a sandwich or taco. Add your favorite BBQ sauce if you prefer, but the pork should be moist, and flavorful enough, to stand on its own if you decide to forego the sauce.