Wild Boar Pork Chops

Smoked Wild Boar is amazing, often described as having a rich, nutty, and slightly sweet flavor! And you can’t get much more organic than a swine that eats a foraging diet in the forests and swamps! Throw in some smoked greens, and smoked beans for a delicious, nutritious meal that the whole family will enjoy!

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Recipe from https://www.instagram.com/fitzgeraldwayoflife/
https://www.facebook.com/fitzgeraldproductionsofficial

INGREDIENTS

  • 4 Thick cut (1”-1.5” or so) Pork Chops (wild or domestic)
  • Yoder Smokers Pork Rub - a must for all rub cabinets!
  • Quart Jar of Collard Greens
  • Quart Jar of White Northern Beans
  • Kosher Salt
  • Coarse Black Pepper
  • Cherry Wood Splits (this flavor is perfect for swine and adds amazing color)

INSTRUCTIONS

  1. Build wood or charcoal fire in firebox and pre-heat the Yoder Stick Burner to 275ºF
  2. Set up for indirect heat cooking on the bottom rack, toward the chimney side.
  3. Add the cherry wood once the ambient temp hits about 250ºF, as you don’t need to waste the wood on the building stage of the fire – the cherry wood is for flavor more than heat.
  4. While fire is building, gently sprinkle the room temp pork chops with kosher salt & the Yoder Smokers Pork Rub. Not too heavy, just sprinkle it on, as these chops are not thick like a loin or shoulder roast. 
  5. Add the jar of greens and beans to two separate cast iron skillets and season to taste with salt, black pepper, and some of the YS pork rub (it is delish in beans and greens)!
  6. Add chops to chimney side of smoker, close lid, and let them ride to an internal temperature of about 120ºF.
  7. Then add your skillets of greens and beans to the smoker. They are already cooked, they just need to warm up and take on some of that cherry wood smoke for say 20-30 mins or so, then pull them off.
  8. Pull the chops off when they come to around 150ºF internal temperature.
  9. Let the chops rest on the counter for 10 mins, and dive into an amazing meal!