- 4 tablespoons brown sugar
- 2 to 4 tablespoons paprika
- 2 tablespoons sea salt
- 2 tablespoons black pepper
- 2 tablespoons dry mustard
- 1 to 2 tablespoons ground cumin
- 1 tablespoon cayenne pepper
- 1/2 to 1 tablespoon chili powder
- 1 boar shoulder or loin, size varies
- 1 pound boar bacon
Add coals to one half of covered grill. Allow coals to burn and whiten, producing an even heat with no flame.
Place all rub ingredients in bowl and mix. With slightly moistened boar shoulder in pan, pat rub (with dry hands) on non-fatty side of boar shoulder. Be sure to coat all surfaces liberally, even fat and folds. Boar is lean and dries easily in heat. Rub will act as a seal, locking in moisture. Turn shoulder fat side down and lay bacon strips lengthwise across non-fatty side, pinning them to the shoulder with toothpicks at center and ends, ensuring even coverage of the meat surface. Any remaining bacon can be added to the ends. Place shoulder on empty side of grill, bacon side up, and close cover. Cook until internal temperature of pork reaches at least 160 degrees F, roughly 10 hours, depending on size of shoulder. A slow-cooked, well-sealed shoulder should pull apart with tongs.
Note: Less oxygen/air is a good thing. Coals should smolder slightly, extending burn time at a lower temperature. Add coals as fire subsides. Repeat at intervals. 175 degrees F is commonly recommended for well-done pork. Cooking times vary according to heat, but can take quite some time and can affect moistness of meat. As a rule, slow, steady heat and time work best.
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