Roast "Wild Boar"

Name: Roast "Wild Boar"
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT2H0M0.000S
Total time: P0Y0M0DT2H10M0.000S
Yield: 8 to 10 servings
Cuisine: caribbean
Ingredients: 10 pounds pork shoulder (weighs about 10 pounds); Salt and freshly ground black pepper; 1/4 cup hot sauce; 1/2 cup red wine vinegar; 1/2 cup vegetable oil; 4 habanero peppers; 6 to 8 bay leaves

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Level: Intermediate
Total: 2 hr 10 min

Prep: 10 min
Cook: 2 hr

Yield: 8 to 10 servings

Level: Intermediate
Total: 2 hr 10 min

Prep: 10 min
Cook: 2 hr

Yield: 8 to 10 servings

Ingredients

10 pounds pork shoulder (weighs about 10 pounds)

Salt and freshly ground black pepper

1/4 cup hot sauce

1/2 cup red wine vinegar

1/2 cup vegetable oil

4 habanero peppers

6 to 8 bay leaves

Directions

Heat oven to 350 degrees F.
Cut pork into 3 to 4-inch thick slices and lay the slices on heavy duty aluminum foil supported by baking sheets. Rub salt and pepper into the meat. In a small bowl whisk together hot sauce, vinegar and vegetable oil, and brush onto surface of meat on both sides. Use plastic or latex gloves to handle habaneros and protect your eyes and nose from the "fumes." Slice the peppers and lay them and the bay leaves on top of the pork. Wrap the pork in foil, sealing all the seams. Roast slowly in oven until fork tender, about 2 hours, or over an open fire.

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