one of the guys that hunts where my dad hunts shot me a hog yesterday evening (he already got his deer that morning and was playing around) and it's currently in the freezer at my parents' house. Do you just cook them like a regular grocery store pig...I know the meat is a little more dry, at least that is what I've heard. I have never cooked feral hog before so that's why I was wondering if you do anything special to it while cooking it. I can't even remember what it tastes like or if I've even had it which is one of the reasons why I mentioned wanting one to the guys down in the river bottom haha. Is it better to make sausage out of them? Would trying to make pulled pork from the shoulders work? mmmm carnitas.. I have an electric meat grinder here if I really wanted to grind some of it up and make sausage out of it. My dad also split it down the backbone and separated the ribs for me to bbq at some point, as I wasn't there to help out since I left around 3pm on Sunday. I think he said that with the head and guts it was 60 pounds but after that was all gone it's probably only 30 pounds of meat or so that I ended up with, and it was a boar. Any good feral hog rib recipes out there?

Wild pork is GREAT! My son & I recently harvested four hogs between 75# and 180#. I have them all cut up in the freezer. With a pig the size you have (& a boar), eating them as whole meat (not ground up) should be fine. Just remember to use the "low/slow" method (low heat and plenty of time). I will include a recipe a guy down there gave me on how to fix the hams / shoulders for use in pulled pork. I usually parboil my ribs before putting them on the grill to BBQ. Helps keep the moisture in.
RECIPE:
Take ham / shoulder and moisten with liquid of choice (beer works GREAT).
Rub one or two packages of dry fajita seasoning evenly onto the meat.
Wrap in single layer of heavy duty aluminum foil well sealed.
Wrap in second layer of aluminum foil.
Place on BBQ grill at low heat (200-250 degrees). Cook three hours WITHOUT turning.
Turn carefully (DO NOT tear aluminum foil). Cook additional 2 hours without turning.
Usually after this time the meat will just fall off the bone. Carefully open package (mix with BBQ sauce if desired) and enjoy.

The back strap is top notch if done right

Lora(campcook) has several recipes on her page Lora's Cocina on our website.

Most of them are not specifically for pig but work real well with it.

We put the boar in garlic brine overnight before final processing into sausage.

We treat the sow like store bought.

Less fat on the wild ones, so no bacon. Ribs are short, but great on the grill. Pork chops are small, but delicious. A nice, small sow is hard to discern from store bought.