1/4 cup light brown sugar
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon paprika
1 tablespoon black pepper
1 tablespoon salt
1 teaspoon ground cumin
1 teaspoon cayenne pepper
1 teaspoon white pepper
One 5-pound boar leg
2 to 3 tablespoons olive oil, or enough to coat the meat
5 cloves garlic, peeled
1 yellow onion, peeled and quartered
If you have a smoker or smoking function on your grill that would work really well with this cut of meat. Hickory, oak or walnut chips add great flavor. Smoke the meat until the internal temperature reaches 180 degrees F.
Ruthless1164
I made this 9/29/2018 in my oven at 225-250° for seven hours. I am a lover of very spicy foods (ghost peppers are a favorite) so the list of pepper ingredients didn't spook me. However, once roasted, the crust of the meat was overwhelmingly spicy. I scraped the meat to remove any loose spice and made a sauce of port wine, chicken stock, blackberry jam and butter. This cut some of the spice flavor and helped moisten the meat, which also dried out despite the water bath under the meat rack. I believe boar meat needs more moisture due to its low fat content. If you decide to try this recipe, I would recommend cutting out the red and white pepper, add additional oil after it rests in the fridge and place the meat in a Dutch oven versus the water bath. Good luck!
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