• 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.

About The Author

Midwest Hunting & Fishing

Where and what to hunt and fish, that’s usually the big question on most sportsmen’s minds. Midwest Hunting & Fishing magazine has been connecting our readers to outdoor adventures all over the Midwest and beyond. Over the years our magazine has become a must have “Travel Guide” for sportsmen looking for information on the next new hunting or fishing experience. Every issue brings the reader interesting, informative and educational content on the world of the outdoors. Inside each issue you will hook up with Guides and Outfitters, new products, places to stay, reviews and even recipes for your harvest. Midwest Hunting & Fishing magazine is a unique bi-monthly magazine. Additional copies are distributed through non-profits, expos, trade shows, and are sent to soldiers overseas.