Wild Boar Sliders with Carolina Gold Sauce & Pickled Vegetables
By Andrew Zimmern
Braising wild boar directly in Carolina Gold sauce gives you something deeper and more satisfying than a standard pulled pork slider. The mustard, vinegar, molasses, hot sauce and boar juices cook down together into a rich, tangy sauce that clings to the meat. Pile it on toasted buttered buns with sharp pickled vegetables and serve extra sauce at the table.
Pork Sliders with Carolina Gold Sauce & Pickled Vegetables
Ingredients
For the Wild Boar
1 small bone-in wild boar leg, about 4 to 6 pounds
Kosher salt
2 tablespoons neutral oil
For the Carolina Gold Braising Sauce
8 tablespoons unsalted butter
4 cups chicken broth
16 ounces brown sugar
8 ounces white sugar
8 ounces molasses
20 ounces yellow mustard
10 ounces spicy brown mustard
1 1/2 tablespoons garlic powder
1 1/2 tablespoons onion powder
1 tablespoon freshly ground black pepper
2 teaspoons ground white pepper
2 tablespoons mustard powder
2 teaspoons cayenne pepper
6 ounces Crystal hot sauce
32 ounces apple cider vinegar
6 ounces Worcestershire sauce
For Finishing the Sauce
3 tablespoons masa harina
3 tablespoons water
For the Pickled Vegetables
1 cup white vinegar
1 cup water
2 tablespoons sugar
1 tablespoon kosher salt
1 teaspoon dried oregano
1 red onion, thinly sliced
2 carrots, julienned or thinly sliced
2 to 3 jalapeños, thinly sliced
For the Sliders
Soft slider buns
Melted butter, for brushing
Extra Carolina Gold sauce, for serving
Instructions
If needed, trim the wild boar leg so it fits into your pot. If you remove a shank end, rinse the cut area well and feel carefully for any small bone fragments. Pat the meat dry. Season generously with salt and rub with the oil.
Build a medium-hot fire. Sear the boar leg directly on the grill for a few minutes per side, just until it is well marked and has picked up some smoky grill flavor.
Place a large Dutch oven or heavy covered pot over the fire. Add the butter and let it melt. Add the chicken broth, brown sugar, white sugar, molasses, yellow mustard, spicy brown mustard, garlic powder, onion powder, black pepper, white pepper, mustard powder, cayenne, hot sauce, apple cider vinegar and Worcestershire sauce. Stir to combine.
Add the seared boar leg to the pot. Bring the liquid to a simmer, then adjust the coals to maintain a steady, gentle simmer. Cover and cook for 5 to 6 hours, turning the meat occasionally, until the boar is tender enough to pull from the bone.
Meanwhile, make the pickles. In a small pot, combine the vinegar, water, sugar, salt and oregano. Bring to a simmer, stirring to dissolve the sugar and salt. Place the onion, carrots and jalapeños in a heatproof bowl or jar and pour the hot brine over the vegetables. Let cool, then refrigerate. These are best if made the day before, but they can be used once cool.
When the boar is tender, transfer it to a tray or large bowl. Pull the meat into large, irregular strands, discarding bones and excess fat. For sliders, use kitchen shears or tongs to break up any very long strands so the meat fits neatly on the buns.
Return the braising liquid to the fire and simmer until slightly reduced and concentrated. In a small bowl, whisk the masa harina with the water to make a slurry. Whisk the slurry into the sauce and simmer until lightly thickened. Strain the sauce to remove any bone fragments or solids, then taste for seasoning.
Fold enough hot sauce back into the pulled boar to make it juicy and glossy. The meat should absorb the sauce without becoming soupy. Keep warm.
Brush the slider buns with melted butter and toast them cut-side down until golden and crisp at the edges.
Build the sliders with a generous mound of saucy pulled boar and a tangle of drained pickled vegetables. Serve with extra Carolina Gold sauce on the side.
Tip: Save the leftover pickle brine. It makes a great marinade for grilled or fried chicken.
