During a recent alligator hunt in Florida, I was also able to take two wild hogs. This meant, I'd be filling the freezer with some extra meat. Wild hog meat is darker than domestic pork and has a unique flavor. It's perfect for the crock pot, grill or smoker!
1-2 lbs wild hog backstraps
2 lemons, sliced
Seasonings of choice
Favorite barbecue sauce
Coat backstraps with your favorite seasonings--I used Lowery's--and place in a bowl overnight in the refrigerator. You can use frozen or thawed backstraps.
Place backstraps in a crock pot with sliced lemons on top. The lemons are used to tenderize the meat. Put about 1 to 1-1/2 cups of water in the crockpot with the meat and lemons.
Cook on low for about 6-8 hours.
Carefully remove the backstraps from crockpot and shred the meat using forks or shredding tools. Pour out the water and lemons. Once the meat is shredded, put it back in the crockpot and cover thoroughly with your favorite barbecue sauce--I prefer Sweet Baby Ray's! Mix well, cook on low for about an hour, stirring occasionally.
Serve and enjoy.
Follow Cara on Instagram at @cara_wi_huntress.