We’ve been hog hunting in Texas quite a bit here lately and have been working on some new ideas for different ways of preparing wild pork.
Wild pork does not have near the fat as domestic pork, so cooking usually involves a brine or an injection and most cuts require a low and slow approach. I went with a braising method I had recently learned from Chef Wutsch on our elk hunt, it just as easily applied to wild pork. I like sweet and spicy mixed together and feel like this represented those flavors well.
We used Top Round from the hind quarter of the hog and cooked it whole in lots of juices. If I would have done anything different it would have been to cut the roast into chunks, instead of leaving whole. This would have allowed the meat to absorb more moisture.
The sweetness of the marmalade and the spiciness of the jalapenos along with the BBQ sauce we used, made this one a winner!
Recipe by Greg Ray
We use RecTec pellet smokers/grills for all of our outdoor cooking and all of our wild game is processed using Made With Meat equipment.
Slow Cooking Ingredients
- 2 lbs Hind quarter Roast (Top Round)
- Your choice of a spice rub. We used RecTec Competition Rub
- 1/2 of Yellow Onion slice into quarters
- 1/2 Orange slice into quarters
- 1 Jalapeno, sliced length ways
- 2 Cloves of garlic
- 1C Orange Juice
- 1C Chicken Stock
- Cooking Oil
- In a bowl, coat pork with canola oil and then season heavily with your favorite seasoning. Something with some kick and sweetness to it works well.
- Heat a cast iron skillet on Med/High with enough oil to cover the bottom. Hot enough to just get the pan smoking
- Sear pork on all sides to create a crust
- Place pork in Crock Pot. You can place in whole or cut into larger chunks to help absorb more moisture.
- If needed add more oil to the skillet just to cover the bottom.
- Add Onions, jalapeno, oranges and garlic to sear, add to Crock Pot
- Deglaze the skillet with juice and stock, be sure to scrape the fond (brown stuff) from the bottom. Tons of flavor here, you do NOT want to wash it out with the pan.
- Pour mixture into Crock Pot. Cook on low until pork is fork tender, this could be 4 to 6 hours depending on the size of the pork.
Orange Marmalade BBQ Glaze:
- 1/2C Orange Marmalade
- 1 C Favorite BBQ Sauce (something with a little heat works well with the sweetness of the marmalade)
- Mix both ingredients together, it should form a thick sauce you will pour over pork after pulled.
- Turn oven to broil
- Remove pork from Crock Pot and pull apart into chunks
- Spread in single layer over large baking sheet
- Cover with BBQ Sauce and place in oven, close to top broiler, to get edges of pork crunchy. Do not over cook, as it will dry out the pork.
- Add remaining juice from Crock Pot to pork if needed.
- Serve with Smoked BBQ Beans and other sides of your choice.