A pulled pork sandwich made with wild boar and pickled onions
For the boar:
1 boar roast, about 3 to 4 lbs (or pork shoulder)
2 C beef broth
1 C water
few shakes of liquid smoke
for the onions:
1 large onion, sliced thinly
1 t dried oregano
juice of 1 lime
1 T olive oil
1/4 t coriander seeds, toasted in a dry pan for a few minutes
for the sauce:
1/2 onion, minced
1 clove of garlic, minced
1/2 C light brown sugar
1/2 C apple cider vinegar
1 C ketchup
1/2 t paprika
1/2 t mustard powder
1/2 t salt
few grinds from the pepper mill
2 dashes of Worcestershire sauce
To cook boar:
Place the roast, beef broth and liquid smoke in a pressure cooker
Cook on high for 75 minutes, let the pressure come down naturally (if using a pork shoulder, cook it for 60 minutes on high and let the pressure come down naturally)
When cool enough to handle, shred the meat
For the pickled onions:
Place all ingredients in a small bowl and toss
For the sauce:
Saute the onion in the olive oil for a few minutes until soft
Add the garlic and cook another few minutes
Add sugar and cook until it melts
Stir in the vinegar, ketchup, paprika, mustard, salt, and pepper
Simmer for about 5 minutes, then add Worcestershire
To assemble:
Toast buns then top with meat, sauce and onions
Find it online: https://therockymountainwoman.com/wild-boar-barbecue-sandwiches/