Smoked Wild Hog Shoulder – Texas Style

BBQ Excellence from Your Wild Harvest

Wild hog shoulder on the smoker is a South Texas tradition. While it requires more attention than domestic pork, the reward is deeply flavorful meat with a taste you cannot buy at any store.

Preparing Wild Hog for Smoking

Wild hog is leaner than domestic pork, so preparation and technique adjustments are essential for success. The key is moisture management throughout the cook.

Ingredients

For the Injection:

• 1 cup apple juice
• 1/2 cup apple cider vinegar
• 1/4 cup brown sugar
• 2 tbsp kosher salt
• 1 tbsp Worcestershire sauce

For the Rub:

• 1/4 cup brown sugar
• 2 tbsp paprika
• 2 tbsp kosher salt
• 1 tbsp black pepper
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp cayenne pepper
• 1 tsp cumin

For the Shoulder:

• 8-10 lb wild hog shoulder (bone-in preferred)
• Yellow mustard (as binder)

For Spritzing:

• 1 cup apple juice
• 1 cup apple cider vinegar

Instructions

The Night Before:

1. Mix all injection ingredients until sugar and salt dissolve.
2. Inject the shoulder every 2 inches throughout the meat.
3. Coat the shoulder with yellow mustard as a binder.
4. Apply the rub generously on all sides.
5. Wrap in plastic wrap and refrigerate overnight.

Smoking Day:

1. Setup: Remove shoulder from fridge 1 hour before smoking. Prepare smoker for 250°F using oak or pecan wood.
2. Smoke: Place shoulder fat-side up on the smoker. Insert a probe thermometer into the thickest part, avoiding bone.
3. Spritz regularly: After the first 2 hours, spritz with apple juice mixture every 45 minutes to keep the surface moist.
4. The stall: Around 160°F internal, the temperature will stall. This is normal – push through or wrap in butcher paper.
5. Wrap (optional but recommended): At 165°F, wrap tightly in pink butcher paper. This helps power through the stall and retain moisture.
6. Finish: Continue smoking until internal temperature reaches 195-205°F and a probe slides in like butter.
7. Rest: Remove from smoker, keep wrapped, and rest in a cooler (no ice) for at least 1 hour, up to 4 hours.
8. Pull and serve: Shred with forks or bear claws. Sauce on the side.

Timeline

• Total cook time: 10-14 hours at 250°F
• Plan approximately: 1.5 hours per pound
• Rest time: 1-4 hours

Wild Hog vs Domestic Pork

Pro Tips

• Inject deep: Wild hog needs that internal moisture. Do not skip this step.
• Fat cap down: Some pitmasters prefer fat down for wild hog to protect the lean meat.
• Sauce wisely: The bold smoke flavor pairs well with a vinegar-based Carolina style sauce.

Processing Tip

When processing your wild hog at Ruiz Custom Meats, ask us to leave the shoulder whole and bone-in for smoking. We can also trim it and apply your preferred rub before you pick it up.

Prep Time: 30 minutes (plus overnight) | Cook Time: 10-14 hours | Serves: 15-20