Originally posted by Bugflipper on Thur, March 28, 2002
This isn't really a wild game recipe, but you can substitute wild hog for domestic and get rid of that tough boston butt cut on the front shoulder.
Get an 8lb boston butt
Rub on thyme, brown shugar, pepper, louisiana hot sauce, garlic powder and onion powder. Not really any set measurements just sprinkle them all on the meat side. Put it on the smoker at 250 degrees for 8 hours with bone side down. Use 1 1" diameter limb of mesquite, walnut, oak or any fruit tree. If you don't have a smoker put it on a rack above a drip pan in the oven for the same time with water in the drip pan.
Put in a large pot with top on and about an inch of water in the bottom and simmer for 2 hours. Or wrap in tin foil, put water in and bake for a few more hours at 250 degrees.
Get a fork and shred the meat of pull it apart with your hands.
Makes a pork sandwich as good or better than the local BBQ place. This recipe is really done in about 6 hours, the extra 4 hours is just to tenderize it. of coarse the spices are only on the top of the meat so thoroughly mix the meat after it's shreaded.
