Among other strange goodies, the local Chinese supermarket (Hawaii Supermarket, San Gabriel, CA) has frozen "Wild Boar Shoulder." I believe it is boned. Packages are from about 5 to 8 pounds.
My general question is, how should I treat this differently from a normal pork shoulder?
A more specific question is using it to make chili. I've been honored with an invitation to a chili cooking contest. My inclination is to make something different. The Wild Boar may be the place to start. Any suggestions on how I would use it to make chili?
Other goodies available at Hawaii supermarket include Venison flank steak, armadillo (half of the darn thing cut nose to tail)and alligator.