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wild boar carnitas recipe

WILD BOAR CARNITAS

Author: Larry White
This wild boar carnitas recipe braises wild hog shoulder with citrus, beer, onion, garlic, thyme, cloves, and allspice until tender, then crisps the shredded meat in lard with onions and finishes it with lime juice and cilantro.
5 from 4 votes

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Servings: 4 people
Prep Time: 30 minutes
Cook Time: 3 hours
Course: Main Course
Cuisine: Mexican

Ingredients 

For the Braised Pork

  • 1 3 to 4-pound wild hog shoulder, cut into 3 equal pieces
  • ¼ cup orange juice
  • ¼ cup lime juice
  • ¼ cup sweetened condensed milk optional
  • ½ cup lager beer
  • 5 cloves
  • 10 allspice berries
  • 5 sprigs of fresh thyme or ½ teaspoon dried thyme
  • 1 onion chopped
  • 5 cloves garlic, peeled
  • Salt and pepper

For Finishing the Carnitas

  • ¼ cup pork lard or other high smoke point cooking oil
  • 1 onion, thinly sliced
  • 1 to 2 Fresh limes
  • Chopped fresh cilantro
  • Salt and black pepper to taste

Instructions

  • Preheat your oven to 325 degrees F.
  • Place the pork into a large baking dish or Dutch oven. Season the meat all over with salt and pepper.
  • Place the remaining braising ingredients into the vessel. (If you used fresh limes and oranges for the juice, add the rinds). If the liquid is not covering the meat up to the halfway mark, add enough water to do so.
  • Cover the cooking vessel with a lid or aluminum foil. Place in the preheated oven and cook for 2 to 2 1/2 hours. Check the pork for tenderness by poking with a fork. If the fork easily penetrates the pork, remove it from the oven. If it is still tough, cover and cook for another 45 minutes and check for tenderness. Repeat as needed.
  • When tender, remove the lid/foil and let the meat rest at room temperature for about 30 minutes in its cooking liquid. (At this point the pork can be placed in the refrigerator for up to 3 days).
  • Remove the pork from the cooking vessel and place into a large bowl or platter. Discard the cooking liquid and solids. When the meat is cool enough to handle, shred it apart into large pieces.
  • Heat the fat/cooking in a large heavy heavy-bottomed skillet over medium-high heat. Once it starts to shimmer, carefully add the pork, followed by the onions.
  • Let the meat cook on one side until it crisps up to a nicely browned color (this can take between 1 to 3 minutes).
  • Turn off the heat to the stove. Carefully flip the pork over to the other side. Add cilantro and lime juice to your liking. Season to taste with salt and pepper. Add more lime juice and cilantro to your tastes.

NOTES

  • Cover the meat only halfway. If the braising liquid does not come up to about the halfway mark, add just enough water to get there. This is a braise, not a boil.
  • Cook until fork-tender. Start checking the shoulder after 2 to 2 1/2 hours, and keep cooking in 45-minute stretches if it still feels tough. Go by texture, not the clock.
  • Let it rest in liquid. Once tender, let the meat cool in the braising liquid for about 30 minutes, then shred. That helps it stay juicier.
  • Shred it in large pieces. Do not shred it too fine before crisping or it can dry out fast in the skillet.
  • Crisp one side first. Heat the lard or oil until it shimmers, add the pork and onions, and let the meat brown on one side for 1 to 3 minutes before turning it. That is what gives you the carnitas texture.
  • Finish with lime last. Turn off the heat before adding lime juice and cilantro, then season to taste with salt and pepper. Add more lime only at the end so the flavor stays bright.
  • Make it ahead if needed. The braised meat can be cooled in its liquid and refrigerated for up to 3 days before shredding and crisping.

Nutrition

Calories: 645kcal | Carbohydrates: 23g | Protein: 57g | Fat: 34g | Saturated Fat: 13g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Cholesterol: 204mg | Sodium: 240mg | Potassium: 1196mg | Fiber: 2g | Sugar: 15g | Vitamin A: 177IU | Vitamin C: 27mg | Calcium: 131mg | Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation. Nutrition is per serving.

Keywords: Comfort food, Tacos
Make this recipe?Mention @Larry__White or tag #WildGameGourmet!