Here two worlds collide with a smoky version of the classic Argentinian chimichurri sauce and the hearty Mexican cowboy beans AKA (Frijoles Charros). These are served along side a super tender slow cooked wild boar roast that will have you forgetting all about fancy chops.
The smokey chimichurri is a great condiment that goes perfectly with pretty much any grilled meat and adds another depth of flavor to pork braises. The smokiness from the sauce comes from the smoked paprika. You can use any smoked paprika brand that you like (hot or sweet), I prefer Bourbon Barrel Foods.
To serve, I’d suggest some good ol’ fluffy white rice or crispy potatoes, sauteed onions and warm tortillas fresh off the griddle.
BEER BRAISED WILD BOAR ROAST
Wild boar shoulder is browned, slow cooked in beer until tender, then served with smoky chimichurri rojo and Mexican cowboy beans. It is a good wild boar roast dinner when you want something hearty but not too heavy.
Ingredients
FOR THE BOAR
- 1 – boneless boar shoulder roast around 3 pounds
- 1 12 ounce bottle – Ale (I like Modelo Negro)
- 1 teaspoon ground cumin
- 2 teaspoons ground coriander
- 1/2 teaspoon dried thyme
- 4 garlic cloves – chopped fine
- 1/4 teaspoon ground black pepper
- 1/2 large onion – chopped
- 1 tablespoon kosher salt
- 1 tablespoon high smoke point oil
FOR THE BEANS
- 5 slices smoky bacon , rough chopped
- 3 garlic cloves , rough chopped
- 1 onion – chopped
- 2 cups – diced tomatoes
- 1 large jalapeno – seeded and chopped
- 2 1/2 cups dried pinto beans (soaked 8 hours or overnight)
- kosher salt and black pepper (to taste)
- 1/2 cup chopped cilantro (packed)
- 7 cups water
FOR THE CHIMICHURRI ROJO
- 1 tablespoon smoked paprika
- 1 tablespoon dried oregano
- 1/2 cup red wine vinegar
- 1/2 cup extra virgin olive oil
- 1 teaspoon ground black pepper
- 1 cup chopped onion
- 1 tablespoon red pepper flakes
- 1 head of garlic, minced
- 1/2 cup cilantro , chopped
- kosher salt to taste
Instructions
FOR THE BOAR
- Set your oven to broil. Rub the pork roast all over with the oil and season with salt and all of the seasonings except the thyme. Place the pork in the oven no further than 5 inches away. Broil the pork on all sides until the meat is nicely browned.
- Lower your oven to 330 degrees.
- Place the pork in the vessel that you are braising in. Add the onion, thyme and beer. Cover with aluminum foil or a heavy lid and braise for about 2.5 hours or until a fork and penetrate the meat with ease.
- While the boar is cooking, start on your beans.
FOR THE BEANS
- Drain and rinse the soaked beans and then set aside
- Set the pot you are using to cook the beans over medium heat. Add the bacon and cook for 3 minutes or until some fat has rendered. Add the onions, garlic and jalapeno and cook for 8 minutes more, while stirring every minute or so.
- Add the beans and 7 cups of water to the pot. You want the beans covered by around 2 inches of water. Bring the beans to a simmer over medium high heat. Lower the heat to achieve a subtle simmer, partially cover the pot with a lid and cook for about 2.5 to 3 hours or until tender. Once the beans are tender add the tomatoes, cilantro and then season to taste with salt and pepper. The beans can be make up to 3 days prior to serving.
FOR THE CHIMICHURRI ROJO
- You can mix all of the ingredients together in a bowl with a whisk or fork, or you can pulse together in a food processor (do not puree the sauce). The sauce will keep in the refrigerator tightly covered for 1 week.
NOTES
- Brown the roast first. Broil or sear it until the outside is well browned, then place it in the braising pot. That first color builds the flavor of the finished roast.
- Braise until fork-tender. Add the onion, thyme, and beer, cover tightly, and cook at 330 F for about 2 1/2 hours, or until a fork slides in easily.
- Soak the beans overnight. Start with soaked pinto beans so they cook evenly and finish tender in the pot.
- Keep the beans at a low simmer. Once the bacon, onion, garlic, and jalapeno are cooked, add the beans and water, then cook partially covered for about 2 1/2 to 3 hours until tender. Add the tomatoes and cilantro only after the beans are cooked.
- Mix the chimichurri last. Stir or pulse the sauce just enough to combine it. Do not puree it too smoothly.
- Make parts ahead if needed. The beans keep well for up to 3 days, and the chimichurri keeps covered in the refrigerator for about 1 week.
Nutrition
Calories: 1585kcal | Carbohydrates: 95g | Protein: 155g | Fat: 63g | Saturated Fat: 14g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 35g | Trans Fat: 0.1g | Cholesterol: 18mg | Sodium: 2018mg | Potassium: 2270mg | Fiber: 24g | Sugar: 9g | Vitamin A: 1951IU | Vitamin C: 32mg | Calcium: 339mg | Iron: 10mg
Nutrition information is automatically calculated, so should only be used as an approximation. Nutrition is per serving.
Make this recipe?Mention @Larry__White or tag #WildGameGourmet!
