After The Hunt with Chef John Folse | LPB
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Monday, December 10, 2018
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Prep Time: 3–5 Hours
Yields: 10–12 Servings

1 (6–8 pound) wild boar shoulder, rack or backstrap
1 cup Worcestershire sauce
1 cup soy sauce
2 tsps minced garlic
1 tsp dry mustard
¼ cup olive oil
½ cup red wine
juice of 2 limes
juice of 2 lemons
2 cups orange juice
1 tbsp cracked black pepper
1 tbsp chopped rosemary
1 tbsp chopped sage
1 tbsp chopped cilantro

In a large bowl, mix all ingredients except boar. Cover and let rest 1–2 hours to allow flavors to marry. Place boar shoulder in a large pan and top with marinade, rubbing well into meat. Cover and refrigerate 4–6 hours. Remove meat from marinade, reserving marinade. Prepare a smoking pit or electric smoker to a temperature of 250°F–300°F or according to manufacturer’s directions, using Mesquite and Pecan woods. Smoke pork shoulder for 3–4 hours or until internal temperature reaches 165°F, basting every 30 minutes with reserved marinade. If using a rack or a backstrap, cook to an internal temperature of 135–138°F for medium-rare, or to desired doneness. When done, the meat should pull away from the bone easily. Slice and serve boar with your favorite rice or bread dressing.

From “After the Hunt: Louisiana’s Authoritative Collection of Wild Game & Game Fish Cookery,” Chef John Folse, Owner & CEO of Chef John Folse & Company, 2517 South Philippe Avenue, Gonzales, La. 70737,

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