Pulled Wildzwijn

Pulled Wild Boar

James Snoerwang

Take your time and savor this delicious pulled wild boar from the barbecue. Slow-roasting the meat makes it buttery-tender and develops a rich, smoky flavor. Perfect on a coleslaw sandwich, in a taco, or simply with some grilled vegetables. This pulled wild boar is a versatile dish that's sure to surprise your guests!

Number of persons: 6

Preparation time: 4-5 hours, marinate overnight

Ingredients:

  • 1 wild boar tenderloin
  • Apple juice
  • 5 cloves of garlic
  • 1 onion
  • small bunch of fresh rosemary
  • small bunch of fresh thyme
  • 4 tablespoons coarse mustard
  • 1 tablespoon paprika powder
  • 100 ml (vegan) barbecue sauce
  • Good pinch of salt and pepper

    Preparation:

    1. Place all the herbs in a food processor and blend into a paste, also add a dash of apple juice

    2. Spread the pork tenderloin generously with the paste, wrap it in cling film and leave to marinate in the refrigerator overnight.

    3. Remove the pork from the refrigerator an hour before preparing

    4. Prepare the barbecue so that there is a hot (direct heat) and a less hot (indirect heat) area.

    5. Grill the pork tenderloin well on all sides on the hot part

    6. Place the core temperature in the thickest part of the pork and leave it on the indirect part until it reaches a temperature of 68 degrees

    7. Remove the meat from the barbecue and wrap it in aluminum foil, add some apple juice

    8. Place the meat back on the indirect part of the barbecue and let it cook until a core temperature of 90 degrees, then remove it from the barbecue and let it rest for 20 minutes in the aluminum foil

    9. Place the meat in a large bowl and pull it apart with two forks or claws

    10. Mix with all the juices from the aluminum foil and the barbecue sauce

    11. Serve on a bun with coleslaw or on a taco with onion and parsley

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