Peruvian-Inspired Roast Wild Boar with Crispy Potatoes
Equipment
- Mortar and Pestle
Ingredients
For the boar...
- 1 wild boar shoulder approximately 3 lbs
- 3 limes juiced
- 6 cloves garlic peeled
- 1 shallot minced
- 1 tbsp ginger grated
- 3 tbsp tomato paste
- 3 tbsp aji chili paste
- 1 tbsp ground cumin
- 2 tbsp salt
- 1/2 cup cilantro chopped
- 8 cups beer divided
- 1 cup butter
For the potatoes...
- 2 tbps olive oil
- 1 1/2 lbs Yukon Gold potatoes
For the sauce...
- 2 tbsps olive oil
- 2 cloves garlic minced
- 1 shallot minced
- 1/2 cup mayonnaise
- 2 tbsp aji amarillo paste
- 2 tbsp huacatay paste
- 2 tbsp cilantro chopped
- squeeze of lime juice
- salt and pepper
Instructions
Do Ahead...
- Clean and trim fat from boar's shoulder. Place shoulder in a non-reactive (glass or plastic) dish or a plastic bag. Drizzle with lime juice.
- Using a mortar and pestle, crush garlic, shallot, and ginger until it becomes a paste. Mix in tomato paste, aji chili paste, cumin, salt, cilantro, and 1 cup of beer. Rub the marinade over the boar shoulder. Marinate for 24 to 48 hours in a cooler or refrigerator, turning occasionally to ensure even coverage.
- In a small frying pan, saute garlic on low heat until tender. Add to a food processor and blend with remaining sauce ingredients. Chill. Sauce can be made 3 days ahead.
At Camp...
- Heat campfire or grill to 325 degrees F. Melt butter in 7 cups of beer. Transfer boar shoulder and any remaining marinade to a dutch oven. Cover with the butter-beer mixture.
- Braise boar for 2 - 2 1/2 hours or until internal temperature measures 145 degrees F. Baste about every 20-30 minutes.
- While the boar cooks, on a campfire or camp stove, bring a pot of water to boil and add potatoes. Cook potatoes until fully done. Let cool. Cut potatoes into thick slices.
- Heat olive oil and the remianing butter in a frying pan. Turning once or twice, cook over medium heat until crispy on both sides.
- Shred boar shoulder. Serve with potatoes, sauce and lime wedges.