A Smoked Pulled Wild Hog Sandwich pairs tender, smoky wild pork with tangy barbecue sauce and a soft bun for a deeply satisfying meal. Whether you’re hosting friends, craving a hearty lunch, or preparing comfort food for the family, these sandwiches deliver bold flavor and excellent texture.
Smoked Pulled Wild Hog Sandwich
We recently acquired around 75 pounds of fresh wild hog shoulder and made classic pulled pork sandwiches with it. Using a basic smoked pulled pork method—season, smoke low and slow, finish in a moist environment, then shred—produced outstanding results. Wild hog can have a slightly stronger, gamier profile than farm-raised pork because of its varied diet and activity level, but when trimmed and prepared properly it makes rich, flavorful pulled meat. In our case the sows we used were relatively lean, and the finished sandwiches were tender and well-balanced rather than overwhelmingly gamey.
If you enjoy experimenting with different woods and rubs, wild hog takes smoke flavor very well. Fruit woods like apple or cherry and classic hickory both complement pork without overpowering it. For a straightforward approach, rely on a good pork rub, a mild binder like mustard, and a bit of hard cider or beer when finishing the meat to keep it moist while shredding.
Explore Traeger-style recipes and other smoker favorites for inspiration.
Recipe Shopping List
Below are the basic items you’ll need. Refer to the recipe card further down for exact quantities and timing.
- Hog shoulder (or pork shoulder/boston butt if wild hog is unavailable)
- Pork BBQ rub (use your favorite blend)
- Dry hard apple cider or a similar dry beverage for braising
- Barbecue sauce of your choice
- Buns and optional coleslaw for serving
Try a sweet-and-tangy cherry barbecue sauce or your preferred house sauce with these sandwiches.
How To Make This Recipe
This overview outlines the major steps so you can see the process at a glance. For best results, follow the full recipe and timing below.
- Preheat: Heat your pellet grill or smoker to about 220–225°F (105–110°C).
- Season: Lightly coat the shoulder with mustard or another binder, then apply the pork rub generously on all sides.
- Smoke: Place the seasoned shoulder on the smoker and let it develop smoke for 6–10 hours, until it reaches a good color and a probe slides in with some resistance.
- Finish in Moist Heat: Transfer the smoked shoulder to a slow cooker, foil pan, or pressure cooker. Add a can of dry hard cider, beer, or a couple cups of stock to keep the meat moist, then cover and cook on low until fork tender—this can be overnight or for 4–6 hours on low depending on size.
- Shred & Serve: When the meat is fork-tender, shred it into bite-sized pieces, remove any excess connective tissue, adjust seasoning with more rub if needed, and toss with your favorite barbecue sauce. Serve on toasted buns with coleslaw or pickles if desired.
Allow the finished pulled pork to rest slightly after shredding and before saucing—this helps the juices redistribute so the sandwiches stay moist.
Serve these sandwiches with classic sides like potato salad or baked beans.
Recipe FAQ
Yes. Obtain wild hog from a reputable source or process it yourself following food-safety best practices. Always cook pork to a safe internal temperature—at least 160°F (71°C)—and handle raw meat with clean utensils and surfaces.
Wild hog often has a more pronounced, earthy flavor than farm-raised pork. That flavor can be influenced by the animal’s diet—acorns, roots, berries, and insects—so it sometimes tastes slightly gamier or richer. Proper trimming, brining, and smoking help mellow any strong notes while enhancing overall depth. Many people describe wild hog as having a flavor profile that sits between pork and beef, with extra complexity.
Hickory and fruit woods like apple or cherry are excellent choices. Hickory provides a classic, savory smoke, while apple or cherry add a sweeter, fruitier note that pairs well with pork. Use what you have on hand—wild hog is forgiving and pairs well with most mild- to medium-strength woods.
Pair the sandwiches with a creamy classic potato salad or a crisp coleslaw.
More Recipes Using Wild Hog
- Smoked Wild Hog Summer Sausage
- Wild Hog Stuffed Jalapeño Poppers
More Pork Recipes
- Traeger Pork Belly Twists
- Traeger Smoked Chile Verde
- Grilled Pork Tenderloin
- Traeger 3-2-1 Ribs
- Traeger Smoked No-Wrap Pork Ribs
- Smoked Bacon-Wrapped Pineapple Bites
- Smoked Al Pastor Tacos
- Traeger Smoked Pork Loin
- Traeger Smoked Gochujang Pork Tenderloin
- Double Smoked Ham with Brown Sugar Glaze
- Smoked Pulled Pork Sliders
- Smoked Chinese BBQ Pork
Don’t forget to prepare a few of your favorite BBQ side dishes to round out the meal.
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Pulled Wild Hog Sandwiches
These pulled wild hog sandwiches are smoky, tender, and full of rich flavor—perfect for gatherings or a comforting family dinner.
Ingredients
- 4 pound hog shoulder roast (or pork shoulder)
- Copious amounts of pork BBQ rub
- 3 cups dry hard apple cider (or similar)
- 1 (8 oz) bottle barbecue sauce
- Buns and coleslaw for serving
Instructions
- Preheat your smoker or pellet grill to 220–225°F (105–110°C).
- Optionally rub the roast with mustard as a binder, then coat thoroughly with your barbecue rub on all sides.
- Place the shoulder on the grill and smoke for 6–10 hours, until it develops color and the internal temperature climbs toward tenderness.
- Remove the shoulder and place it in a slow cooker, foil pan, or Instant Pot. Pour in the hard cider (or beer/stock) to add moisture.
- Slow cook on low until fork-tender—this may be several hours or overnight depending on size.
- Shred the meat, discard any excess gristle, then mix in barbecue sauce and additional rub to taste. Serve on buns with coleslaw.
Nutrition Information (estimate)
Yield: 8 | Serving size: 1
Calories: 144 • Total Fat: 2g • Saturated Fat: 0g • Cholesterol: 11mg • Sodium: 502mg • Carbohydrates: 28g • Fiber: 1g • Sugar: 23g • Protein: 4g
Nutrition data is an estimate.