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Pulled wild boar tacos

Ever had tacos… with wild boar? Well, these pulled wild boar tacos are a game changer. Wild boar shoulder is slow-cooked in beer, orange juice, garlic, and spices until it falls apart — rich, juicy, and packed with flavour.

Game is one of the most sustainable and regional meats you can eat — no feed, no transport, no industrial farming. Just wild, lean protein at its best. So, give these tacos a go and see for yourself how amazing this local meat is!

For this recipe, I’ve partnered with the FSHCL (Hunting Federation of Luxembourg), the Ministère de l’Environnement and the Ministère de l’Agriculture to shine a light on the value of local game meat – sustainable, traceable, and delicious.

Find more summer BBQ recipes here in my recipe archive.

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Ingredients

Serves 6 – 8 people

For the pulled boar:
2 tbsp olive oil
1.5kg boneless wild boar shoulder joint
500ml lager beer
500ml orange juice
1 bulb garlic
2 bay leaves
1 cinnamon stick
2 rosemary sprigs
1 tbsp oregano
1 ½ tsp salt
½ tsp chili flakes
pepper

For the pickled red onions:
3 red onions
240ml red wine vinegar
100g sugar
2 tsp salt
1 ½ tsp fennel seeds
8 black peppercorns

For the pineapple salsa:
250g pineapple
1 red chili, finely chopped
2 tbsp coriander, chopped
2 tbsp mint, chopped
lime juice, to taste
a bit of olive oil
salt

To serve:
36 small corn tortillas
Pimentos de padron
Hot sauce
Coriander
Lime wedges

Method

Preheat the oven to 150°C fan.

Heat the olive oil in a large heavy-bottomed saucepan and brown the meat on all sides.
Once browned, add the beer and orange juice.

Cut the garlic bulb in half and add both unpeeled halves to the pan, along with the bay leaves, cinnamon stick, rosemary, oregano, chili flakes and salt and pepper.

Cover and cook in the preheated oven for 4 hours.

Meanwhile, make the pickled onions: Peel and finely slice the onions and put in a jar. Heat the vinegar, sugar, salt, fennel seeds and peppercorns in a saucepan until the sugar is dissolved and the liquid boiling. Take off the heat, pour over the onions and top up with a bit of water to cover. Set aside to pickle for 3 hours at room temperature (these will keep in the fridge for a month).

For the salsa: cut the pineapple into small cubes and mix with the remaining ingredients. Refrigerate until serving.

After 4 hours, remove the meat from the oven. Lift the meat into a tray and pull apart with two forks. Remove the aromatics from the juices in the saucepan. Mash the soft garlic cloves with a fork and put back in the pan, discard the other aromatics. Put the pulled meat back in the pan with the juices and stir so all the meat is soaking up some liquid.

Heat the tortillas before serving by toasting them on both sides for a couple of minutes in a very hot pan until blistering. Keep warm by wrapping them in a teatowel.

Put all the toppings, meat and tortillas on the table and have people build their own tacos. Serve with hot sauce, coriander and lime wedges.