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Pulled pork from a wild hog... your experience?
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<blockquote data-quote="Buckys" data-source="post: 2556184" data-attributes="member: 107750"><p>Agree with the low and slow although I've never tried anything other than feral hog backstraps/porkloin that I did not have processed into sausage. Completely agree about needing to get wild pig into a saltwater ice bath quickly and generally only hunting them in cooler temps.</p><p></p><p>My latest grocery store pulled pork used a lot of the same tips you're getting on the cooking temps, brining, etc. and it was terrific. The only thing really new and different in this run was the brine injection. As you pull the pork, add a little of the juices (minus the fat) at a time as you probably won't need much and you can over-do it.</p><p></p><p><a href="https://www.traeger.com/recipes/apple-juice-brined-pulled-pork" target="_blank">https://www.traeger.com/recipes/apple-juice-brined-pulled-pork</a></p></blockquote><p></p>
[QUOTE="Buckys, post: 2556184, member: 107750"] Agree with the low and slow although I've never tried anything other than feral hog backstraps/porkloin that I did not have processed into sausage. Completely agree about needing to get wild pig into a saltwater ice bath quickly and generally only hunting them in cooler temps. My latest grocery store pulled pork used a lot of the same tips you're getting on the cooking temps, brining, etc. and it was terrific. The only thing really new and different in this run was the brine injection. As you pull the pork, add a little of the juices (minus the fat) at a time as you probably won't need much and you can over-do it. [URL]https://www.traeger.com/recipes/apple-juice-brined-pulled-pork[/URL] [/QUOTE]
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Pulled pork from a wild hog... your experience?
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