Transform Your Wild Hog into Authentic Mexican Carnitas
Wild hog is perfect for carnitas – the shoulder and leg cuts have the right mix of meat and connective tissue that breaks down into tender, shreddable perfection. This traditional preparation honors both Mexican culinary heritage and your South Texas harvest.
Why Wild Hog Makes Great Carnitas
Wild hog has more flavor than domestic pork due to its varied diet of acorns, roots, and natural forage. The meat is leaner but the shoulder still has enough fat and collagen to create succulent carnitas when cooked properly.
Ingredients
- 4-5 lbs wild hog shoulder, cut into 3-inch chunks
- 2 cups lard or vegetable oil
- 1 large orange, juiced
- 1 lime, juiced
- 1 cup whole milk
- 1 large white onion, quartered
- 8 cloves garlic, smashed
- 2 bay leaves
- 1 tbsp cumin
- 1 tbsp oregano
- 2 tsp salt
- 1 tsp black pepper
- 1 cinnamon stick (optional, but traditional)
Instructions
- Season the meat: Rub the wild hog chunks with cumin, oregano, salt, and pepper. Let sit for 30 minutes at room temperature.
- Set up the pot: Place meat in a large Dutch oven or heavy pot. Add onion, garlic, bay leaves, and cinnamon stick.
- Add liquids: Pour in orange juice, lime juice, and milk. Add enough lard or oil to come halfway up the meat.
- Braise low and slow: Bring to a gentle simmer over medium heat. Reduce to low, cover with lid slightly ajar, and cook for 3-4 hours. The meat should be completely tender and falling apart.
- Reduce and crisp: Remove lid completely. Increase heat to medium-high and let the liquid reduce. As it evaporates, the meat will start frying in the remaining fat.
- Shred and crisp: Use two forks to shred the meat while it is still in the pot. Continue cooking, stirring occasionally, until edges get crispy and caramelized – about 15-20 minutes.
- Taste and adjust: Season with additional salt if needed. Add a squeeze of fresh orange juice before serving.
Serving Suggestions
- Tacos: Serve on warm corn tortillas with cilantro, onion, and salsa verde
- Tortas: Pile on a telera roll with refried beans, avocado, and pickled jalapeños
- Burritos: Roll up with rice, beans, cheese, and guacamole
- Nachos: Top tortilla chips for incredible wild game nachos
Pro Tips
- The milk matters: It tenderizes the meat and adds richness. Do not skip it.
- Do not rush the crisp: The caramelized edges are what make carnitas special.
- Use the fat: Save the cooking fat – it is liquid gold for cooking beans or frying eggs.
Wild Hog Notes
- Younger is better: Hogs under 150 lbs tend to be more tender and mild-flavored.
- Soak if needed: For larger boars, soak the meat in buttermilk overnight to mellow any strong flavors.
Processing Tip
When you bring your wild hog to Ruiz Custom Meats, ask us to save the shoulder whole or cut into large chunks for carnitas. We can also set aside trim for grinding into chorizo.
Prep Time: 20 minutes | Cook Time: 4-5 hours | Serves: 8-10
