Shredded Boar Shoulder Sandwiches

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Now here is a sandwich fit for the dinner table. Juicy and a little spicy, this shredded boar shoulder meat is smothered with Mozzarella between two garlic bread slices. Cook it up for some leftovers for your family or serve the whole thing as mini appetizer sandwiches. A great introduction to wild meats.

Recipe:

Prep Time: 10 Minutes Cook Time: ~2 hours Serving Size: 6-8

- 1 Boar Shoulder Roast

- 2 Sprigs Rosemary

- 1/4C Butter

- 1t Himalayan salt

- 2t Chili Powder

- 2C Chicken stock

- 2 Bay leaves

- 1t Red pepper flakes

- 8 mozzarella cheese slices

- 16 French bread slices

- 8 Garlic cloves, minced

- Additional 1/2C butter for bread

 

Coat boar in salt and chili powder. Set cast iron skillet on high heat.

Add butter and rosemary to the skillet. Brown the boar roast on all sides. Remove the roast from the skillet and place it into Instant Pot or a pressure cooker. Add chicken stock, bay leaves, and red pepper flakes. Pressure cook for 90 minutes in Instant Pot or about 60 minutes in conventional pressure cooker.

Remove roast and shred it. Drain liquid away but do not dispose of it. Shred the meat and place it back into the pot. Add about 1/4C of liquid broth back into the meat and mix. Save the remaining broth for soups, stews, etc.

preheat oven to 350. Combined butter and garlic in a bowl and mix well. Coat bread slices with garlic butter and place on a baking sheet. toast bread for 7 minutes until lightly golden. Remove bread from oven and flip bread slices over. Add mozzarella to half of the bread and fork meat onto the other slices. Sandwich together and bake for an additional 1-2 minutes until cheese is melted. Serve and enjoy!