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New Orleans Restaurants & Cuisine

Slow-Cooked Wild Boar Shoulder
with Sauce Piquante
Chef John Besh, Besh Restaurant Group
Serves 4 to 6

Slow-Cooked Wild Boar Shoulder with Sauce Piquante
Slow-Cooked Wild Boar
with Shoulder Sauce Piquante
  • 1 5-pound wild boar shoulder (Boston butt or pork shoulder may be substituted)
  • 1 cup canola oil
  • 1 cup all-purpose flour
  • 4 onions, diced
  • 2 stalks celery, diced
  • 2 bell peppers, seeded and diced
  • 4 cloves garlic, minced
  • 2 bay leaves
  • 1 tablespoon paprika
  • 3 15 ounce cans diced tomatoes
  • 1 gallon store-bought chicken stock
  • leaves from 4 sprigs fresh thyme
  • Worcestershire sauce
  • Tabasco sauce
  • 1 tablespoon red pepper flakes
  • Cajun Grain Dirty Fried Rice (click here for recipe)

In a large pot, sear shoulder over high heat until browned. Remove shoulder from pot; set aside. Reduce heat to medium-high; add oil and flour and cook, stirring constantly, until a dark roux is achieved, about 20 minutes. Add onions; cook until caramelized, about 8 minutes. Add celery, bell peppers, garlic, bay leaves, and paprika. Stir; sweat for 1 minute. Add tomatoes; cook for 2 minutes.

Preheat oven to 375°F.

Return shoulder to pot. Add fresh thyme and chicken stock. Stock should cover the shoulder three-quarters of the way. Bring to a boil; cover and place in an oven. Cook until fork tender, about 4 hours.

Remove from oven and cut shoulder into bite-sized pieces. Add back to pot and season with Worcestershire and Tabasco.

Serve over Cajun Grain Dirty Fried Rice.

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