Wild Boar Barbecue Sandwiches

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