Description
A rich and savory dish featuring tender wild boar shoulder slowly cooked in its own fat, resulting in a delightful confit.
Ingredients
Scale
- 4 pounds wild boar shoulder
- 2 cups lard
- 1 tablespoon sea salt
- 1 teaspoon black pepper
- 4 cloves garlic, crushed
- 3 sprigs fresh thyme
- 1 bay leaf
Instructions
- Preheat the oven to 225°F (107°C).
- In a large bowl, season the wild boar shoulder with sea salt, black pepper, garlic, thyme, and bay leaf. Let it marinate for at least 2 hours or overnight in the refrigerator.
- In a Dutch oven, melt the lard over low heat. Add the marinated wild boar shoulder, making sure it’s fully submerged.
- Cover the pot and place it in the oven. Cook for 6 to 8 hours, or until the meat is very tender.
- Once done, remove the shoulder from the lard and let it cool slightly. Shred the meat and reserve.
- Store the confit in the remaining lard in an airtight container in the refrigerator.
Notes
- Best served with crusty bread or alongside roasted vegetables.
- Can be stored in lard for up to a month in the refrigerator.
- Prep Time: 2 hours
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 0g
- Sodium: 500mg
- Fat: 40g
- Saturated Fat: 15g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 90mg