• 5-6 lb. wild boar shoulder roast or a conventional pork shoulder
• olive oil to coat roasts
• 2 Tbsp. of Montreal Steak Seasoning or more
• 1 onion with skin on, chopped
• 2 carrots, rough cut
• 1 bunch parsley, chopped
• 6 cloves garlic
• 1 small can diced tomatoes, juice or paste
• 1/2 C. bourbon
• 1/2 C. brown sugar
Cut roast into 2 manageable pieces, rub with olive oil & season liberally, set aside.
Chop vegetables for slow cooker.
Heat large saute pan on stove top, when pan is very hot add a little olive oil and sear both sides of roast.
Place cut veggies and garlic in bottom of slow cooker. Add roast, bourbon, brown sugar and diced tomatoes. Cover slow cooker; cook on low for approx. 7 hr. The sauce that is in the bottom of the slow cooker should be strained and placed in a small sauce pot, reducing the liquid by half over a med-high heat.
Break roast apart and serve in buns with veggies and sauce, and topped with crumbled blue cheese.