Without a crockpot!

Any ideas? I love wild hog but its definitely not as tender as farm raised. In a crockpot I can get it to pull apart and fall off the bone no problem, But am wondering if any of you have successfully smoked or baked it to where it would pull apart.

I tried brining and wasn't a huge fan, it wound up tasting like ham, too salty. I've done pork loins in the smoker and while the taste is great, it's never as tender as I want it to be.

Braising in a dutch oven in the oven will get you what you are looking for. Take the meat, pat it dry and rub with olive oil and season with salt and pepper. Sear it on all sides in the dutch oven on the stove until browned and set it aside. Pour chicken broth into the hot dutch oven and scrape up all the browned bits in the bottom with a wooden spatula. Put the meat back in with the broth still in, put the lid on and place it in the oven at 225 degrees for about 3 hours. Check it and if it's not falling off the bone, put it back in for a little while longer. You can use the liquid to make gravy or use as is. It will come out awesome!

Try front shoulder or hindquarter roasts in the oven, wrapped up tight with aluminum foil to keep steam and liquid from escaping. Rub in some salt and a little liquid smoke, add some barbeque sauce if you like. Roast at 300 degrees for 4-5 hours, depending on size. Check after 3-4 hours to see if it's fall-off-the-bone tender. If not, add more cooking time. Be sure to re-seal the foil tightly to keep it from drying out. Remove from the oven and let it cool a little, so you don't hurt your tender little pinkies while you shred the meat by hand. Pour the remaining liquid over the shredded meat. Add anything else you like.

Mucho gracias senors!

Cooking bags are easier.

Add some refried beans to it

You just need to cook it long enough.

Brining is a great option because a lot of times the meat will dry out. If your brine tasted bad use something different, you can google many as fast as you can type it and hit search.

I like to smoke like you would a brisket, after 3-4 hours put in a pan cover with foil and put back on the pit, or in the oven at that point because your not getting anymore smoke.

Just do this.......

http://texashuntingforum.com/forum/ubbthreads.php/topics/6684473/1


With the meat removed...I use insulated rubber gloves.....

PM me if you have questions......read my whole thread first.....

[/quote]

Cooking bags are easier. [/quote] I tried this for the 1st time this weekend at My Mom's......WORKED Great. THANKS!