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:
-
Place all the herbs in a food processor and blend into a paste, also add a dash of apple juice
- Spread the pork tenderloin generously with the paste, wrap it in cling film and leave to marinate in the refrigerator overnight.
- Remove the pork from the refrigerator an hour before preparing
- Prepare the barbecue so that there is a hot (direct heat) and a less hot (indirect heat) area.
- Grill the pork tenderloin well on all sides on the hot part
- 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
- Remove the meat from the barbecue and wrap it in aluminum foil, add some apple juice
- 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
- Place the meat in a large bowl and pull it apart with two forks or claws
- Mix with all the juices from the aluminum foil and the barbecue sauce
- Serve on a bun with coleslaw or on a taco with onion and parsley
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