Oh man, braising. Such a basic cooking concept that is often referred to as foolproof. “Just throw it in a pot and forget about it” – PSH! Try doing that when you have untreated anxiety…
I remember making a roast back in my early days of adulthood. I was so afraid of overcooking it. I checked it constantly, and after only a couple of hours I decided not to push my luck. I dug in and said to my naive, little self “This is edible, I guess, but I don’t really get the appeal”… what a fuck up…
Thank goddess I was shown the light! These days braising is one of my favorite cooking methods. I love how much time (and how little effort) goes into creating something truly delicious. So what better way to celebrate the correction of my massive fuck up than sharing it with you.
And don’t worry, this recipe is basically un-fuckup-able. If it seems like it’s going poorly, just keep going.
Ever try boar before? For a lot of folks it can sound foreign and intimidating, but fear not! When it comes to boar, the flavor profile is a bit gamier than regular pork but it still has the same delicious, fatty taste. As with pork, the shoulder cut is perfect for braising. You can also substitute a a pork booty or a boneless pork leg. If you are curious about boar but still feeling a bit nervous this recipe is a perfect gateway.
For this recipe I used a 2.5 lb boar shoulder from Mint Creek Farm located in Central Illinois. They offer grass-fed meats, poultry, eggs and honey raised on their certified organic prairie pastures. They offer home delivery or pick up at several different farmer’s markets throughout Chicago.
Feeds 4-6
INGREDIENTS
2-3lb Boar Shoulder
1.5 cup chicken broth (Feel free to sub any other kind of broth you have on hand.)
1 onion (chopped)
8 cloves garlic (minced)
1/2 cup chipotle peppers in adobo (Canned, you don’t need to chop these! They will break apart in the cooking process.)
1/2 tsp ground cloves (Buy this pre-ground if you can. Hand grinding these can be a bitch.)
1/4 cup apple cider vinegar (You can substitute white vinegar here.)
1/4 cup fresh lime juice (about 1.5 limes)
1.5 tbsp cumin
1.5 tbsp oregano
1/2 cup brown sugar
3 dried bay leaves
BEFORE YOU START: BRINE!
Pat the meat dry, then generously coat in a mixture of 75% salt, 20% smoked paprika and 5% ground black pepper. Ideally, this is done 24-72 hours prior to cooking. The longer the better! While it’s brining, store it in a tupperware or a baking dish loosely covered in saran wrap.
I always make a point to brine my meat whenever possible for several reasons, the most important being that it helps trap in moisture when cooking and brings out flavor! You can learn more about the science of brining here.
WHAT ARE YOU COOKING THIS BAD BOY IN?
Depending on your time limits and preference, there are a couple different vessels that work well for braising:
Slow Cooker/Crock Pot - this is my personal favorite because it fills my home with delicious smells all day.
Instant Pot - This is a quicker method that produces the same results.
Dutch Oven - This is the longest process but is a great work around if you don’t have the above items.
NOW LET’S GET COOKIN’!
1. Combine all ingredients except the boar shoulder, chopped onion and bay leaves into a large mixing bowl.
Be sure to give this concoction a taste before moving to step 2! Tasting as you cook is SUCH an important step. I tend prefer more mild flavors compared to others but tasting is where you get to tailor your recipes to your personal preferences. For this recipe, if you find you are wanting more heat you can add more chiles in adobo or some cayenne.
2. Once you are happy with your spicy liquid gold, it’s time to start adding to the pot. First, line the bottom of your pot with the chopped onions, then rest your boar shoulder on top. Next, pour your liquid over the boar (the liquid should nearly cover the entire boar shoulder). To finish, throw in those bay leaves! Keep those suckers on the top, though, because you will want to fish them out later.
You may be asking yourself “WTF is up with bay leaves? What do they even do?” I honestly thought they were worthless until about a year ago when I learned that bay leaves are the under appreciated chorus member on the stage that is delicious food – though they do not stand out, they play an important supporting role in making the main character truly shine. Don’t believe me? Check out some real research on the matter here.
3. Now we turn up the heat!… only ever so slightly.
PRESSURE COOKER - Run on “stew” setting 3 times (40 minutes each). Check meat each round to see if it is starting to shred. It is near impossible to overcook this dish so don’t worry!
SLOW COOKER/CROCK POT - Cook on medium heat for 7-10 hours or until meat shreds with just a fork.
DUTCH OVEN - Preheat oven to 200°F and cook with lid on for 8-12 hours or until meat shreds with just a fork.
When braising, low and slow is the rule of thumb. This method of cooking is perfect for tougher cuts of meat as the long exposure to low, simmering temperatures breaks down collagen (the connective tissue in the muscles that make it tough – this may explain why we put collagen in our skin and lips to make them plump and firm!). There is all kinds of science behind this and it’s super neat. If I have piqued your curiosity you can learn more here.
4. DIG IN! Once your meat is shredding apart from the slightest touch, you know you’ve made it. There will still be a lot of liquid in the pot but just serve with tongs to get rid of that excess juice.
We decided to do tacos with our barbacoa but you can also use it for sandwiches, nachos, or any other Mexican dish. If you do go the taco route, I highly recommend pickling some red onions for the occasion (only take about 10 minutes to prep and an hour or two to pickle. You can find an excellent recipe for pickled red onions here.
I was lucky enough to be sharing this meal with an excellent mixologist who crafted the perfect margarita to pair it with (psssssst! mix flakey salt into your margs! You won’t regret it and you’ll crave more… which you might actually regret).
I hope this recipe makes you feel a little more adventurous about trying boar. Mint Creek Farm has an amazing selection of cuts and uses ethical practices that are better for the livestock and the planet. Plus they are local which is good for Chicago! Let me know what you think or any fun mods you make in the comments below!
Boar Shoulder Barbacoa
Wait! Before you just read this stripped down instructions I must warn you that there is a ton of information in the full recipe above. If you are a beginner to this type of cooking I highly recommend referencing the full recipe.
Click here to jump back to the top of this page.
Phew, OK. Now you have been warned and I feel much better about it all. Now here’s the recipe for you impatient people.
Feeds 4-6
2-3lb Boar Shoulder
1.5 cup chicken broth
1 onion (chopped)
8 cloves garlic (minced)
1/2 cup chipotle peppers in adobo (canned)
1/2 tsp ground cloves
1/4 cup apple cider vinegar
1/4 cup fresh lime juice (about 1.5 limes)
1.5 tbsp cumin
1.5 tbsp oregano
1/2 cup brown sugar
3 bay leaves
Pat your cut dry then generously coat in a mixture of 75% salt, 20% smoked paprika and 5% ground black pepper. Ideally, this is done 24-72 hours prior to cooking.
Combine all ingredients except the boar shoulder, chopped onion and bay leaves into a large mixing bowl.
Braise your meat! Below are three cooking options.
PRESSURE COOKER - Run on “stew” setting 3 times (40 minutes each). Check meat each round to see if it is starting to shred. It is near impossible to overcook this dish so don’t worry!
SLOW COOKER/CROCK POT - Cook on medium heat for 7-10 hours or until meat shreds with just a fork.
DUTCH OVEN - Preheat oven to 200°F and cook with lid on for 8-12 hours or until meat shreds with just a fork.
DIG IN! Once your meat is shredding apart from the slightest touch, you know you’ve made it. There will still be a lot of liquid in the pot but just serve with tongs to get rid of that excess juice.