- 2-3 pounds feral hog shoulder or leg, bone-in
- Salt and pepper to taste
- 1 TBSP chipotle powder, or more to taste
- 1 TBSP brown sugar
- 1 TBSP dried oregano
- 1 TBSP cumin seed
- 2-3 onions, chopped
Preheat the oven to 225 degrees.
Season the hog with salt, pepper, chipotle, brown sugar, oregano and cumin, rubbing the spice mix all over.
Place the onions in an ovenproof pot with a tight-fitting lid and place the hog on top.
Cover tightly and bake for 6-8 hours, or until completely tender.
Serve with tortillas, pico de gallo and guacamole.
From "Afield: A Chef's Guide to Preparing and Cooking Wild Game and Fish"
By Jesse Griffiths
Copyright ©2012 Welcome Enterprises, Inc.
Text ©2012 by Jesse Griffiths