mokryna
Mamie I bought it as a roast and when I asked for cooking ideas, I was told to pot roast but they had no idea of times. I have frozen it and will have it after Christmas.
This is what AI says.
AI Overview
+7
Pot-roasting is an ideal cooking method for wild boar shoulder because the low, slow cooking process breaks down the tough connective tissue, resulting in tender, succulent meat. The meat has a richer, more complex, and slightly sweeter flavor than domestic pork, which benefits from complementary herbs and aromatics.
Key Steps for Pot-Roasting Wild Boar Shoulder
Marination (Optional but Recommended): Marinating the meat overnight in the fridge with ingredients like garlic, onion, vinegar, wine, and herbs can help tenderize it and infuse flavor.
Bring to Room Temperature: Allow the roast to come to room temperature for about an hour before cooking for even results.
Sear the Meat: Brown the seasoned meat in a hot pan with oil or duck fat on all sides before slow cooking; this adds a rich depth of flavor.
Braising Liquid & Aromatics: Place the seared meat in a heavy-bottomed pot or Dutch oven (or a slow cooker) on a bed of chopped root vegetables and aromatics (onions, carrots, celery, garlic). Pour in a flavorful liquid such as stock, wine, or even hard cider to cover at least two-thirds of the meat.
Slow Cook: Cover the pot tightly with a lid or foil and cook at a low temperature until the meat is fork-tender and easily pulls apart. This typically takes 3-4 hours in an oven (at around 160°C or 325°F) or 8-12 hours in a slow cooker on low.
Internal Temperature: Wild boar should be cooked to an internal temperature of 78-82°C (172-180°F).
Rest and Serve: Allow the meat to rest, covered in foil, for at least 10 minutes before shredding or slicing. Strain and reduce the cooking liquid in a separate saucepan to create a flavor-packed gravy or sauce.
