Advice on cooking wild hog roast?

[Roscoe]

I killed a nice sow last weekend. I set aside the T-Loins and Straps for other use, and will use most of the quarters for Summer Sausage & Links. However off each ham I cut off the bone a large section of meat. I ended up with two 3.5-4.0 lb roast... I guess basically a boneless Pork Butt .

What's the best way to cook the roast? method, seasoning, time, temp? oh, and how much of the layer of fat should I leave?

I really appreciate the advice!

Ross

[jyoung]

We always wrap them in bacon, season it with creo seasoning and cook on the BBQ off the fire. Sometimes I will cut it into pork steaks and do the same thing.

[Tuffbroadhead]

My wife just said, garlic, salt and pepper!! Dont forget to add taters , onions and carrots, cook it for around 300 degrees for around 4 hours, should be some good eating, we just ate one on tuesday!

[Stins]

I take the hind quater, debone it (similar situation to what you have), put a dry rub on it then smoke it at 250-275deg for 3-4 hours then wrap it in foil and back on for another 3-4 hours. Also during the entire cooking process I mist it with apple juics in a spray bottle. Once I can shread it off with a fork its done and I take it and shred it in a bowl and mis some BBQ sauce in it and make it in to sandwiches.

[TexbowJ]

When I cook a pork roast.................

FIRST: Braise the meat in a cast iron roast pot. Add water, carrots, taters, onions, olive oil on medium heat 4 hours.

THEN: Throw all that stuff out and EAT THE POT.

Not the best cook,

Seriously, we usually smoke it in halves overnight w/mesquite and it's awesome.

[Roscoe]

Thanks for replies folks! I'm open to all suggestions

Cooked half a hog b.strap tonight...

[Bill]

I do what Stins said, only I smoke over cherry and when I wrap it in aluminum foil I put some apple slices inside. When I take it out I put it in a big cooler and let it stay hot another 2-3 hours (I start at 6-7 am with a propane water smoker).

It is SOOOO tender that to put it on the grill to get some BBQ sauce on it before serving, it takes 2 people and 4 spatulas to lift it up without falling apart. I've had lots of people say it was the best wild hog they've ever had (but they're from California and what do they know?)

[TEXAS 10PT]

My wife cooks it in a crock pot all day with lots of seasoning. Comes out very tender and juicy. Just another way to cook it.

[huntresss]

Ross- I prefer smaller roasts about a pound and half to two pounds and then prepare them as follows:
Rub roast generously with garlic salt, a pinch of crushed rosemary and a pinch of crushed thyme then dredge in flour. Preheat a griddle with bacon grease and then sear the roast on all sides and place in a glass baking dish. Add about a half inch of water to dish and a couple of beef bouillon cubes then cover with foil. Bake in a 350 degree oven for 2-2 1/2 hours. When done, drain liquid and pour into a saucepan and heat to boiling. In a small cup add cornstarch and water to make a thin paste. Add cornstarch to drippings a little at a time and stir well while adding. Add enough cornstarch to thicken gravy then boil for one minute. Pour over roast and enjoy!
-Cheryl

[Roscoe]

That sounds good Cheryl! I may have to try that method. Sounds like Mom's pot roast. With the way I cut the meat off the bone it can basically be opened and layed almost flat ...it's a "butterflied boneless butt roast! "

I can see my buddy, whose a butcher, rolling his eyes already!

[Roscoe]

Well, thanks for the ideas everybody. I went with Cheryl on this one.. I cooked the ham in one of my Granny's enamel roasters. I added potatoes, carrots and pearl onions the last 40 minutes. WOW...it turned out fantastic... Tender & moist with as good a flavor as any ham/roast I have ever bought from the grocery store.

I fixed this past week... fresh pork ribs & bacon wrapped pork backstrap on the grille, country style deer backstrap w/onions over rice, and the roast today. Had a wonderful conversation over dinner with the kids about what the lord provides us and also the satisfaction of taking game from the woods to the table for our family.

My bride said I could do it all again next week if I wanted...I think she may keep me!

[Coon]

I have done it two ways. First time, I smoked it for 12 hours in an old smokey with seasonings in the water pan and hickory chips in the coals. It was great. The second time, I rubbed it with seasonings, then browned it in a skillet, then cooked it in a crock pot all day on low with cream of mushroom soup, carrots and taters. That, too, was great. Either way is good.
Dave