Just like traditional carnitas, wild boar carnitas is simply shoulder meat braised in a flavorful liquid until tender enough to shred. Once the cooking liquid reduces, the meat is fried in its own fat until crispy on the outside but still tender on the inside. To complement the meat, I’ve added a fat-cutting spicy salsa of diced jicama, mango, lime, serrano chiles, and cilantro. Serve the carnitas on hot corn or flour tortillas with the salsa for a new twist on the taco-truck standard.
What to buy: You can find wild boar meat at gourmet grocers or online (scroll down).
Special equipment: You’ll need cheesecloth and butcher’s twine for this recipe.
Game plan: Unlike domestic pigs, wild boars are covered with a thick, short, bristly coat. Make sure to remove any errant hairs that may be stuck to the meat before cooking it.
This recipe was featured as part of our Game Meat Recipes for the Big Game.
Cinco de Mayo
