If you’ve got a good wild boar roast in the freezer, whether from a mountain stalk or a Lowcountry swamp, this slow-braised recipe brings out everything that makes wild pork worth chasing.
It’s rich, earthy, and full of the deep flavor you’ll never get from domestic pigs.
I make this every season during the colder months, especially when I’ve got a roast from a big feral hog we pulled off public land. It’s one of those set-it-and-forget-it recipes that gets better the next day. A fork-tender hog roast and apple-spiked gravy that practically makes itself.
If you want to try other wild game roasts, check out my smoked venison roast recipe.
Ingredients You’ll Need
This recipe keeps things simple, with a few pantry staples and some fresh herbs. Here’s what you’ll need:
Click to Expand the Ingredient List
Wild boar roast (3 to 4 pounds) – The shoulder is best, but the hind quarter will work too.
Olive oil – For browning the roast and adding depth.
Onion & garlic – Aromatics that form the base of the sauce.
Fresh rosemary & thyme – These herbs hold up well in slow cooking and add woodsy, savory notes.
All-purpose flour – Helps the sauce thicken as it cooks.
Apple cider & applesauce – For a subtle sweetness and acidity that balances the rich wild pork.
Chicken stock – Adds body to the braising liquid. (Pork stock works as well)
Brown sugar, cinnamon & cloves – A warm spice trio that complements wild game beautifully.
Bay leaves & cider vinegar – To round things out with depth and brightness.
Salt and black pepper – Season generously to bring out all the bold flavors.
Tips for Cooking Wild Boar Roasts
- Brown it first. Searing the meat before slow cooking adds rich flavor and helps develop a more complex sauce. Don’t skip this step unless you’re short on time.
- Use a well-marbled cut. The shoulder of wild boar works best here, as it has the necessary connective tissue that breaks down beautifully during long, slow cooking.
- Tie boneless roasts. If your roast is boneless, tie it with butcher’s twine so it cooks evenly and slices nicely.
- Strain and reduce the sauce. Once the roast is done, strain the cooking liquid and simmer it to your preferred consistency. This gives you a silky, flavor-packed gravy.
- Make it ahead. This roast holds up well to reheating and actually tastes even better the next day. Perfect for meal prep or holiday gatherings.
Serving Suggestions
This wild boar roast is rich and comforting. Perfect alongside hearty, seasonal sides.
- Mashed potatoes or creamy polenta
- Spätzle
- Roasted root vegetables
- Pickled chiles (a great way to cut the sweetness of the dish)
- Bitter greens with vinaigrette
- Buttered egg noodles
Frequently Asked Questions
Wild boar meat has a richer, more complex flavor than domestic pork. It’s often described as slightly sweet, and deeply earthy.
For a fork-tender result, cook it low and slow for 8 to 10 hours in a slow cooker or dutch oven. The long cooking time helps break down tough muscle fibers and connective tissue.
For tough cuts, Slow braising in a flavorful liquid like cider and cider with fresh herbs is best. For leaner cuts like the loins, pan frying and oven roasting are great options.
More wild boar Recipes to Try
- Smoked Wild Boar Chops
- Wild Boar Carnitas
- Wild Boar Italian Sausage
- Wild Boar Meatballs
- Hog Head Cheese
Lastly, if you cooked this wild boar roast and enjoyed it, leave a 5-star rating and review! It helps other wild game cooks find it too! Also, tag me on Instagram @larry__white with any of your creations!
Cider Braised Wild Boar Roast
Ingredients
- 1 3 to 4 pounds wild boar roast
- 2 tablespoons olive oil
- 1 onion, diced
- 5 garlic cloves, minced
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- ¼ cup all-purpose flour
- ½ cup apple cider
- 1 cup chicken stock
- ½ cup unsweetened apple sauce
- 1 tablespoon brown sugar
- ¼ teaspoon cinnamon
- ⅛ teaspoon ground cloves
- 2 bay leaves
- 1 tablespoon cider vinegar
- Salt and pepper, to taste
Instructions
Brown the Pork
- Preheat the slow cooker on the low heat setting.
- Dry the boar roast off with paper towels. Season on all sides with salt and pepper. High a large skillet over medium-high heat until it just starts to smoke. Add the olive oil to the pan. Brown the pork on all sides. This will take between 5 and 10 minutes. Transfer the meat to a plate.
Cook the Aromatics
- Reduce the heat to medium. Add the onions to the pan and cook until just softened, 3 to 5 minutes. Add the garlic, thyme, and rosemary and cook for one minute while stirring.
Build the Cooking Sauce
- Add the flour to the pan and stir until well combined. Slowly whisk in the apple cider and chicken stock. Scrape up and brown any bits from the bottom of the pan, then whisk until smooth. Pour this mixture into the slow cooker.
Cook the Boar
- Add the apple sauce, brown sugar, cinnamon, cloves, vinegar, and bay leaves to the slow cooker. Whisk well to combine.
- Cover and cook on the low setting for 8 to 10 hours or until fork-tender.
- Carefully remove the roast from the slow cooker and place it on a serving platter.
Finish the Sauce
- Strain the sauce. If you want the sauce to be thicker, pour it into a pot and simmer until it has reduced to your desired consistency. Season to taste with salt and pepper. If it tastes too sweet for your liking, add 1 to 2 teaspoons of cider vinegar to cut the sweetness.
NOTES
- You can use wild boar shoulder or leg roasts for this recipe. If using a boneless cut, tie it with butcher’s twine to hold its shape during slow cooking.
- For best results, brown the roast before adding it to the slow cooker. This builds bold flavor and deepens the sauce.
- If the gravy tastes too sweet, stir in 1 to 2 teaspoons of cider vinegar to balance it.
- Want to freeze it? This wild boar roast stores well in an airtight container for up to 3 months.
- This recipe also works with other wild game meats like venison shoulder or shank.
- If you’re prepping for a holiday meal or need a set-it-and-forget-it dinner after a cold hunt, this is a great way to showcase wild pork.
