1 wild hog or venison shoulder
1 large onion, coarsely chopped
1 bell pepper, coarsely chopped
5 cloves garlic, chopped
1 fresh jalapeno pepper, optional
2 tbsp. Worcestershire sauce
Salt and pepper to taste
Grill or smoke hog shoulder until rare. Place meat in large pot and cover with water. Add remaining ingredients. Simmer over low heat until meat falls off the bone, being careful not
to boil. Remove and discard bones. Shred meat and return to the pot. Continue to cook over low heat until most of the water is gone; if meat is very lean a little oil can be added.
This recipe produces quite a bit of meat
that can be used in tacos, sandwiches etc. It can be frozen for later use or to be taken on a future hunting trip. I have found this method to be
easier and less wasteful than seaming out the shoulder meat.
Casey C. Tate
El Paso, TX