What works best for you? My old lady turns her nose up at some of my wild pork. She's right though, I'm doing something wrong. Help

Pork chops? I cut mine into chops about 3/4" think. Then beat the ever loving tar out of them with a meat mallet. Season with Cavenders and grill. Wofe likes them better than store bought chops.

Ham or shoulder, I just crock pot them with salt pepper garlic, mexican oregano, chili powder, paprika.

The best thing to ever happen to pork was the government changing the temp down to 145 for cooking! When cooked well done, everything is tough. If you keep it moist and it should be reasonably tender. If you want to use the crisp coating for pan gravy from chops, cook a little hotter and faster, but take them off before they are totally done. Make your gravy in the pan, then add the chops back in to simmer in the gravy the last couple minutes.

I like to use one of those blade type tenderizers, when I marinate meats, and do it a half dozen times in each direction. Gets the juice deeper into the depth of the meat. I like citrus marinades with pork, and either orange or pineapple is especially good. Look how wonderful tacos al pastor tastes!!

Your wife is correct. Pork is way too cheap (and always on sale somewhere) to waste time and energy trying to make it taste good. I have cut up several wild hogs in the past, but I just drag them off if they are close to my feeder now days. If I absolutely had to cook it, I would take Blanks suggestion-- I like citrus marinades with pork, and either orange or pineapple is especially good. for the win.

On a side note............I`ll bet you 5 bucks your wife won`t eat it no matter how you cook it. Don`t ask me how I know.

I'm taking notes, thanx.

It may depend on location and what they're eating. Both my wife and I prefer the meat from hogs on my hunting lease (S. E. Louisiana pine plantation) over store bought pork.

Can of pineapple juice with a lil soy sauce and garlic should help alot

My wife will eat the feral pork if I cook it, but we both agree that it's often pretty tough. While it's not optimal for all occasions I've taken to putting it into an old style pressure cooker and letting that work on it for about 40 minutes before I continue. The 40 minute time probably isn't optimal, I'm still refining that, but it definitely makes it tender. It's not suitable for all recipes, but particularly for more liquid dishes like soups and stews it's great.

Paprika Pork (AKA Paprikash)
Ingredients:
• 1 cup chopped onion
• 2 tablespoons vegetable oil
• 1 to 1 1/2 pound pork tenderloin, coarsely chopped
• 1/2 teaspoon chili powder
• 2 cloves garlic, minced
• 1 1/2 teaspoons paprika, sweet Hungarian
• 1 tablespoon flour
• 1 cup chicken broth
• 3 medium tomatoes, chopped, or 1 can (14.5 ounces) tomatoes, diced
• 1 tablespoon tomato paste
• 1 red bell pepper, chopped
• 1/2 cup sour cream or plain yogurt
• salt and pepper, to taste
Preparation:
In a heavy skillet over medium heat, saute the onions for 5 minutes in the oil. Add the pork and saute until browned. Mix in chili powder, garlic, and paprika and cook for 2 or 3 minutes more while stirring and scraping up bits from the bottom. Sprinkle the flour over the mixture and stir in; cook another 2 or 3 minutes. Stir in chicken broth a little at a time; mix well. Stir in tomatoes, tomato paste, and red pepper. Cover and simmer gently until the meat is cooked through, about 1 to 1 1/2 hours. Stir occasionally.
Pour about 1/2 cup of cooking liquid into a bowl and blend in the sour cream or yogurt. Remove pork mixture from heat and add yogurt mixture; stir gently to combine. Season to taste with the salt and pepper and heat through. Do not boil. Serve with hot cooked rice or noodles.
Serves 4.