PULLED BOAR TACO WITH PINEAPPLE AND JALAPENO SALSA

Pulled boar tacos are probably one of my favourite game foods because they are rich, spicy, spicy and flavoursome at the same time. A real flavour bomb and the star of any dinner party.

The taco is one of Mexico’s best-known and best-loved dishes, with roots dating back to the ancient Aztec civilisation. Originally, they packed their food, consisting of simple ingredients such as fish, beans and insects, in corn cobs (tortillas) to make it easy to eat and carry. The origins of the word ‘taco’ are not fully understood, but some believe that it comes from the Spanish word ‘taco’ (meaning cork or package), which may refer to the filling wrapped in a tortilla. The popularity of the taco continued to grow after the Spanish conquest, when beef, pork and chicken became common in Mexican cuisine. Over the centuries, the taco has spread worldwide and countless variations have been created, while maintaining its traditional, simple yet versatile character.

TIPS:

• If you have a smoker, you can smoke the meat for the best BBQ flavor!
• You can also mix BBQ sauce with the meat for a slightly sweeter, stickier flavour.

PULLED BOAR TACO RECIPE

INGRIDIENTS:

PULLED BOAR:

• 1.2 kg of wild boar meat (shoulder, loin, thigh)
• 2 tbsp olive oil
• 2 cloves of garlic (crushed)
• 1 head onion (chopped)
• 2 tsp smoked red pepper
• 1 tsp cumin
• 1 tsp oregano
• 1 tsp chilli flakes (optional)
• 2 tbsp brown sugar
• 2 tbsp tomato paste
• 250 ml beer or apple juice
• 2 tbsp apple cider vinegar
• Salt, pepper to taste

THE SALSA:

• Diced fresh pineapple
• Diced chopped pineapple
• Chilli sauce (e.g. habanero)
• salt
• pepper
• Olive oil
• Lime (squeezed)
• coriander
• cucumber

PREPARATION:

PULLED BOAR:

1. Prepare meat:

• Rub the pork shoulder with salt, pepper, smoked paprika and a little brown sugar.
• In a large pan, heat the olive oil, then brown the meat on all sides to get a nice golden brown crust.

2. Season and braise:

• Remove the meat and in the same pan, fry the chopped onion and garlic.
• Add the tomato paste, cumin, oregano and chilli flakes.
• Add the beer or apple juice and then the cider vinegar.
• Put the meat back in, cover and cook over a low heat for 3-4 hours or until completely crumbly (6-8 hours in a slow cooker on low, 4 hours in the oven covered at 140°C).

3. Tear the meat apart:

• When the meat is tender, remove it and tear it apart using two forks.
• Stir it back into the gravy so that it absorbs the flavours well.

SALSA:

• Dice the ingredients and mix together. The olives, lime juice and chilli give it a piquant flavour.

Heat up both sides of the taco in a thick-walled (cast iron) pan, then add the wild boar meat, top with a little salsa and garnish with a sprinkle of coriander. You should count 2-3 tacos per person, although it will be hard to stop.