photo by Russell Graves (www.russellgraves.com)
In recent decades hunting feral hogs has become increasingly popular, and certainly pigs present the bowhunter with an interesting challenge. While they have poor eyesight, their keen sense of smell and fine hearing means the hunter must move with stealth while keeping the wind in his face. But when a telling shot brings a young shoat or a mature sow, there's some mighty fine eating in the offing.
4 to 6 pound wild hog butt roast
1 cup water
2 cups white vinegar
2 cups mustard
1 cup olive oil
3 tablespoons paprika
3 tablespoons red pepper flakes
1 tablespoon garlic salt
1 tablespoon coarsely ground or cracked black pepper
Combine the meat and water in a slow cooker. Combine the vinegar, mustard, oil, paprika, red pepper flakes, garlic salt and black pepper in a bowl and mix well. Pour two cups of the sauce over the meat. Cook on low for eight hours. Serve with the remaining sauce.