wild boar leg

Cooking a wild boar leg today. I dont have a smoker yet so am going to try it in the oven. Brined (salt, brown sugar, bay leaves), seasoned, and draped with bacon. I was thinking to cook it covered at about 250° first 3hrs to retain moisture then turn up the temp and uncover last 2hrs approximately. How does this sound? any suggestions? This s my first pig..Originally from PA where we dont have them wild. thanks

Hard to say, depending on size of the leg and all. Draped with bacon will certainly help the moisture content. That's the hardest thing, keeping them moist, since they are so lean. Let us know how it turns out

You trying to make pulled pork?

I would plan on cooking it for a long time, depending on the size of the hog, probably in excess of 10 hours.

Cook it in a tin pan to catch the drippings that cook out and you can add it back to the meat when finished cooking.

I like the cooking bags.

its been in since noon, covered at 250°. just checked it at 330 when i got home and looking good. meat pulled right off. I was surprised the thermometer said 165°. I planned on only cooking til it reached 150°. It isn't dry though, so i uncovered, basted with some of the drippings and cranked up to 400° for a a little while then will pull it out soon.

Actually turned out pretty good. Left it at 400 for a half hr to give the outside a nice texture. Some pieces really good, others where pretty dry but tender and good flavor so edible. The wife even liked it. Will try the same recipe again but not leave in so long before uncovering.

Take your left overs and put them in a Crock Pot, (de-boned) or a pot on the stove on low/medium-low. Add a little chicken broth, garlic powder, onion powder, cumin, paprika, and a little fajita seasoning...or just add a little garlic powder & fajita seasoning to taste whatever suits you, just keep the meat moist and warm it up slow. Toast some torts add some pico/avocado/lime/mexican cheese and enjoy. or can do the same but add your favorite BBQ sauce if that's what you're in the mood for and make some sammiches. Secret is to keep the meat moist.

It's OK to not have a smoker. I still love making shredded pork tacos in the Crock Pot, turns out awesome every time. Next time you bring home a small shoulder or ham from a little oinker use the Crock Pot, if you don't have one China Mart does and they're cheap. If your leg won't fit in the pot, then cut it at the joints so that it will fit (cook bone in). Once you know that your meat will fit in the pot season it with fajita seasoning, garlic powder, onion powder, cumen, paprika, & black pepper. Put meat in pot. Add enough chicken broth to cover meat, turn on low, & walk away. When the meat starts to fall off the bone (normally 6-8 hrs) remove it & de-bone. Remove almost all liquid but leave about 1/2" in the pot, leave some liquid in reserve. Shred meat with 2 forks and put back in pot on low. Add fajita seasoning, garlic powder, cumen, paprika to taste. Add just enough broth back to keep it moist and just a little bit in the bottom if needed (I like no more than 1/8"). Toast your torts and make some excellent pork tacos. If you have an HEB near by get the Mixla tortillas, they are awesome. Thank me later.

Oh, and while shredding with 2 forks...make sure you pick out anything undesirable like fat/tendons etc. I like to only put pure clean meat back in the pot. Makes a big difference with first timers or picky eaters especially.

Good idea skinnerback, ill try that.

If using a crock pot, another thing my wife has pointed me to using is the Crock Pot Bags / Liners ... OMGoodness, talk about easy cleanup and cheap (~$2 for 4)!!!

In for the recipes and other fixin's.