Pulled Boar

Ingredients for 5 servings:

• 2 kg wild boar meat (neck or leg)
• 5 tbsp BBQ seasoning mix
• 3 tbsp BBQ sauce
• 2 tbsp soy sauce
• 100 ml cola
• some whiskey
• Mustard

Instructions

Working time approx. 1 hour; Rest time approx. 8 hours; Cooking/baking time approx. 6 hours; Total time approx. 15 hours

From the show “The Perfect Dinner” on VOX from 12 October 2021

The day before, rub the meat with mustard and generously spread the BBQ seasoning on top. Wrap in foil and marinate for 8 hours. Preheat the grill to 120-140°C, place the meat in the indirect cooking area, and smoke for 2 hours. After two hours, the internal temperature should be 60-65°C. Remove the meat from the grill, rub it with BBQ sauce, then wrap it in butcher paper so that you can still add the liquid from above. Seal the package and wrap it in aluminum foil to prevent any liquid from escaping. Now heat the grill to 150-160°C and place the wrapped meat back on the grill for 3-4 hours. Baste it with cola and whiskey occasionally. The meat is done when the internal temperature reaches 92-96°C. The best way to check the temperature is to insert a probe thermometer diagonally from above into the meat. Carefully remove the meat from the butcher paper and collect the liquid in a small saucepan. Add 2 tablespoons of soy sauce and a little BBQ sauce and reduce the liquid slightly. Shred the meat and pour the liquid over it. Serve in a burger bun with sweet potato fries and mayonnaise. Michael prepared this recipe as a main course on the show “The Perfect Dinner” – Day 2 in the Ruhr region – on Tuesday, October 12, 2021.