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Thread: Cooking your captain cooker

  1. #1
    Member homebrew.357's Avatar
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    Cooking your captain cooker

    I tasted wild pork many years ago and it was bloody delishis, haven't had any since so what`s the best way with oven roast, hotpot, or slow cooker. I`m past doing a Rambo on them so a butcher shop near me some times sells wild pork and thinking of getting some so don`t want to stuff it up as it`s pretty pricey. So looking for some slow roasting idea`s that the wife will love and want more meat, the same shop has venison, sausages, aged sirloin, and all that lovely sort of stuff. I don`t want to be a vegan
    Beaker and Gibo like this.

  2. #2
    Member Micky Duck's Avatar
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    simply roast it...serve with heaps of apple sauce...pureed apple baby food will do at a pinch...or peel 3-4 apples cut into small chunks add 2 teaspoons of sugar,half cup of water and stick in microwave for about 5 minutes,mash with the spud masher...when done they will mash easy,it still firm give a bit longer.
    the best bits are close under the skin ,that fine pinky layer is devine.

  3. #3
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    I have found for wild pork either roasting according to the guidelines from nz pork website works well.

    Or

    A shoulder roast. Chicken stock. Whatever veges you can find and then enough water to cover the meat.

    Cook on low in a slow cooker for 10 hours. It'll be tender enough to pull off with a fork. Hence pulled pork.

    Drain the liquid. Transfer to a pot to reduce

    I add a bit of this https://www.amazon.com/Chung-Jung-On.../dp/B01N2BKH0Q

    But I get it from pack and save. For $2.80

    Add sauce back to the meat and vege. And then serve.

    Since I add potatoes I don't bother with rice or anything like that.

  4. #4
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    treat it like a leaner roast and it will come out ideal
    all the problems Iv seen with people cooking wild pork are dryness related, IE overcooked
    as bad as it sounds the best ones iv eaten arnt cooked right thru and you just eat the outside then re roast the inside at a the next day

    make a gravy, I dont tend to use the fat from the bottom of the roasting dish as it gives it too strong a taste

    apple, pears go well with but thats probably because I like a bit of sweet

    wild pork chops in honey soy mixed are my favorite, grilled

  5. #5
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    also a mate that basically feeds his family on his pig hunting cuts the back steaks into medallions and uses the coat and cook product on it
    he swears by it, they would easily each eat double their weight each in pork each year

  6. #6
    Member homebrew.357's Avatar
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    Thanks heaps guys, now to talk the wife into trying it out, although she likes my P/S venison hotpot just to be safe Ill say it`s a beef roast.

  7. #7
    MB
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    Iím no expert, having only shot a few, but we treat them as domestic pork, and itís been great. Legs roasted, back straps in stir fry etc. Less fat than supermarket pork, but it doesnít seem to dry out like some other game meats.
    homebrew.357 likes this.

  8. #8
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    As with roasting any joint of meat, brown in a heavy frying pan first to sear / seal the outside.
    Never place directly into a roasting dish, always on a bed of thinly sliced ( 6 mm ) Kumara or pumpkin, spud etc. to keep the meat out of any caramelised juices on the bottom.
    homebrew.357 likes this.
    'Bother' said Pooh, as he chambered another round ... Wong Far King Way

  9. #9
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    Brown chops and poach with Apple cider and veges
    Slowly until very tender

    Korean BBQ style
    homebrew.357 and Moa Hunter like this.

  10. #10
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    If they have the wild pork ribs mate they are often cheap and are bloody delicious. That was dinner last night here and they were beautiful.

  11. #11
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    if you get a roast just throw it in the slow cooker with a couple tins of apple sauce and a little bit of water half to a full cup doesnt have to fully cover the meat. some fresh apple slices put in the bottom of the slow cooker for the meat to sit on makes it easier to turn over about half way through cooking. add any frozen veges that you want to save cooking them seperate or i like to add a couple teaspoons of cinnamon and a little brown sugar. you can also put cubed potato in as well. about 8 to 9 hrs on low and is ready when you can cut it with your fork.
    homebrew.357 and norsk like this.

  12. #12
    Almost literate. veitnamcam's Avatar
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    Slow cooker with a stubbie of beer and a handfull of garlic cloves in it, on high till starts to simmer then low rest of day....lift bone out for dog and spoon meat onto plates.
    homebrew.357 likes this.
    "Hunting and fishing" fucking over licenced firearms owners since ages ago.

  13. #13
    Member homebrew.357's Avatar
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    Thanks guys, will check out the butcher as to when get has some wild pork in. Unfortunately my days of running around the hills is over, old age is a bugger, Thanks guys, Homebrew.357.

  14. #14
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    I used the whitlock pulled pork mix on mine the other day in the crock pot and it was amazing. 10/10 definitely reccomend

  15. #15
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    Quote Originally Posted by homebrew.357 View Post
    I tasted wild pork many years ago and it was bloody delishis, haven't had any since so what`s the best way with oven roast, hotpot, or slow cooker. I`m past doing a Rambo on them so a butcher shop near me some times sells wild pork and thinking of getting some so don`t want to stuff it up as it`s pretty pricey. So looking for some slow roasting idea`s that the wife will love and want more meat, the same shop has venison, sausages, aged sirloin, and all that lovely sort of stuff. I don`t want to be a vegan
    @homebrew.357 where would this butcher be? i'm keen on some wild pork.....
    Please excuse spelling, as finger speed is sometimes behind brain spped........ Or maybe the other wayy.....

 

 

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