• Wild Boar Shoulder
  • 1 Onion
  • Garlic
  • Black Pepper
  • Sea Salt
  • Traeger Saskatchewan rub
  • Red Wine vinegar
  • Tomato Ketchup
  • Cholula
  • Olive Oil
  • Honey
  • Cherry Tomatoes
  • Spring Cabbage
  • Fire Roasted Peppers
  • White Beans
  • Butter


Finely dice an onion and grate some garlic before placing into a large zip lock bag.  Add 2 pinches of black pepper, 2 pinches of sea salt and a tablespoon of Traeger Saskatchewan rub.  Pour in a glug of red wine vinegar and a good squirt of tomato ketchup.  Add a splash of Cholula to taste and finally drop in two tablespoons of honey and a glug of olive oil.  

Scrunch the bag together to mix the ingredients together and form a rub.

Take some Traeger paper and roll out enough to enclose your Boar shoulder, place your shoulder on the paper and pierce the skin multiple times before smothering with the rub.  Wrap the shoulder in the paper and transfer to the Traeger.  Mike likes to place a piece of foil under the paper just to add further protection.

Cook on a low heat for around 4 ½ hours until the meat is tender and falling apart.

Heat some olive oil in a frying pan and add a sliced spring cabbage, a handful of halved cherry tomatoes and chopped fire roasted peppers.   Pour in a can of white beans, a bulb of garlic and stir through a good knob of butter. Slice the boar and serve with a generous helping of the stir fried vegetables.