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Cook Time

9 h 30 min

Description

I have been making this wild boar shoulder for some time and it is always a highlight, especially in autumn! The meat becomes incredibly tender and juicy due to the long cooking time. The marinade with onions and garlic gives the whole thing a great flavor. The barbecue sauce provides a delicious crust. Perfect for a festive meal or a special occasion. A fresh red cabbage salad with currants and a creamy yogurt dip with garlic go well with it. A hearty treat!

Ingredients (12 ingredients)

Preparation (6 steps)

Prepare brine

Thermomix® Setting

2 min/Speed 3

Put 2 liters of water into the mixing bowl. Add 40 grams of salt and stir for 2 min./level 3 until the salt has completely dissolved. Transfer the brine to a suitable container.

120

Marinate wild boar shoulder

Place the wild boar shoulder in the brine. Cut an onion and a head of garlic into thin slices and add to the brine. Marinate the meat in the refrigerator for 24 hours.

Prepare meat

Remove the wild boar shoulder from the marinade and pat dry. Season with crushed pepper and some salt.

Prepare red cabbage salad

Clean the red cabbage and cut into fine strips. Peel and finely dice the onion. Wash and sort the currants. Put all the ingredients in a bowl.

Prepare dressing

Thermomix® Setting

10 sec/Speed 3

For the dressing, put 50 ml of oil, 30 ml of vinegar, 1 tsp of mustard, salt, pepper and a little sugar into the mixing bowl. Stir for 10 sec./level 3. Pour the dressing over the salad and mix well.

Prepare garlic yogurt

Thermomix® Setting

3 sec/Speed 7

Put 200g of Greek yogurt in a bowl. Peel 1 clove of garlic and put it in the mixing bowl. Chop for 3 sec./level 7. Add the garlic to the yogurt and stir. Season with salt and pepper.