Serves 12.

2 tbls. paprika

1 tbl. cayenne pepper

2 tbls. black pepper

2 tbls. granulated garlic

2 tbls. salt

5 lbs. boneless wild boar butts (shoulder), tied or netted

1 cup cider vinegar

1/4 cup brown sugar

1/4 small can chipotle pepper

2 cups water

2 cups smoky-style barbecue sauce of choice

2 onions, quartered

6 cloves garlic

1. In a small bowl, combine paprika, cayenne, black pepper, garlic and salt. Rub boar shoulder on all surfaces with rub mixture, cover and refrigerate up to 24 hours.

2. When ready to cook, preheat oven or smoker to 300 degrees. While oven is preheating, combine vinegar, sugar, chipotle pepper, water and barbecue sauce in a sauce pan. Simmer for five minutes over low heat.

3. Place boar in a roasting pan with onion and garlic around the boar. Pour the basting sauce over the boar then cover roasting pan with foil. Place in 300-degree oven for 5 to 6 hours. Baste the boar every 20 to 30 minutes during the last couple of hours of cooking. You want the internal temperature of the boar to reach 175 degrees.

4. Boil any leftover basting sauce for 5 minutes, shred (“pull”) the meat and sauce it; serve on sandwich buns with coleslaw.