Tag Archives: wild pork

BBQ Wild Pork Ribs

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When summer is well under way this recipe is perfect to pull out for the BBQ. To get prepared ahead of time you can make the BBQ sauce and the dry rub beforehand and even go so far so pre-cooking the ribs. Once you’ve got everything ready you’re free to enjoy some beers and just throw the ribs on the BBQ and baste with the sauce once you’re ready to serve. Don’t worry if the sun isn’t shining though, you can still make this in the oven and if you don’t have time to go running round the hills then this recipe will work just fine with ribs from the supermarket.

BBQ Ribs

BBQ Wild Pork Ribs
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Dry Rub
  1. 2Tbs Smoked Paprika
  2. 2Tbs Cumin, ground
  3. 1Tbs Fennel, ground
  4. 2Tbs Onion Powder
  5. 1Tbs Salt
  6. 1tsp Pepper, ground
BBQ Sauce Marinade
  1. 1/4C Tomato Sauce
  2. 1/4C Sweet Chilli Sauce
  3. 2Tbs Golden Syrup
  4. 3Tbs Red Wine Vinegar
  5. 1Tbs Soy Sauce
  6. 1Tbs Worchester Sauce
  7. 1tsp Kaitaia Fire (or Tabasco)
  8. 1/4C Apple Juice
For the Dry Rub
  1. Mix together the dry rub ingredients and rub all over your ribs. Wrap up in baking paper then tin foil and bake at 165C for 1hr 15mins until tender. Make sure there is a good seal on the foil so that the ribs retain all their moisture and don’t go dry.
For the BBQ Sauce
  1. Combine all the ingredients in a pot and simmer over a low heat until reduced by about 1/3 and nice and syrupy.
To Serve
  1. Once the ribs are cooked brush them with the sauce and either grill on the BBQ or roast in a hot oven. Turn and brush with the sauce until they are nicely glazed, sticky and browned.
MacLean Fraser http://macleanfraser.com/


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Chipotle pulled pork burger with cucumber pickle

hunters kitchen spread

This recipe calls for pork shoulder which is a tougher secondary cut of meat and benefits from a slow, wet cooking method. You can get canned chipotle chilies from the supermarket and can serve the burger with a nice fresh coleslaw. Wild pork is great here, however any pork could be used but stick to a tough cut such as shoulder or belly.

 Pork Burger Fullsize

Chipotle pulled pork burger
Serves 6
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Prep Time
45 min
Cook Time
4 hr
Total Time
4 hr 45 min
Prep Time
45 min
Cook Time
4 hr
Total Time
4 hr 45 min
Chipotle pulled pork
  1. 1.5kg (or there about) bone in pork shoulder
  2. 2 shallots (or 1 small onion)
  3. 6 cloves garlic
  4. 1Tbs smoked paprika
  5. 3Tbs brown sugar
  6. 100g can chipotle (use ½ to 1 whole can depending on how hot you want it)
  7. 250g can tomato paste
  8. 3Tbs red wine vinegar
  9. 1/2C water (use 1.5C if using an oven instead of a slow cooker)
  10. 1Tbs chopped rosemary (or dried herbs)
  11. 1Tbs salt
  12. 1/2tspn white pepper
Cucumber pickle
  1. 500g (about 2) cucumbers
  2. 1 onion
  3. 1/4C salt
  4. 1.5C white wine vinegar
  5. 3/4C sugar
  6. 1Tbs wholegrain mustard
  7. 1tspn turmeric
For the burger
  1. Blend all the ingredients together in a blender or food processor and rub all over the pork. Place the pork along with any left-over marinade in your slow cooker and cook for about 8 hours or place in a roasting tray covered with tin foil and bake at 150 for 4-5hrs until tender and falling off the bone. If there is any liquid left then place in a pot and simmer until it thickens. Once cool enough to touch shred the meat and mix with any remaining cooked marinade and reduced cooking liquid.
For the pickle
  1. Slice the cucumber and onion and toss with the salt in a bowl. Cover the cucumber salt mix with cold water and leave for an hour. Drain the salt water in a colander. Combine the remaining ingredients in pot and bring to boil. Pour the hot vinegar mix over the cucumber and onions then leave to cool. Store in an airtight container in the fridge for up to 1 month.
MacLean Fraser http://macleanfraser.com/

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