BBQ Pulled Javelina
Javelina Recipe
1Setup & Prepare
About This Recipe
Slow-smoked javelina shoulder pulled and dressed with barbecue sauce—Southwestern take on Carolina classic.
Cultural Context
(140 words) Pulled pork represents American barbecue tradition, particularly popular in the Carolinas and throughout the South. The low-and-slow cooking technique transforms tough shoulder into tender, shreddable meat perfect for sandwiches. Javelina adapts exceptionally well to pulled pork treatment: the long smoking tenderizes lean shoulder while developing deep smoke flavor and crusty bark. Southwestern hunters have embraced this preparation, often using mesquite or oak smoke characteristic of regional barbecue. The technique democratizes javelina cooking—even novices can achieve excellent results with time and temperature control. Pulled javelina appears at backyard barbecues, hunting camp celebrations, and wild game cookoffs throughout Arizona and Texas. It's crowd-pleasing preparation that converts skeptics, proving wild game can match traditional barbecue meats when treated with proper technique and patience.
2Ingredients
Shopping List
3Cooking Instructions
- Trim excess fat from shoulder, leaving thin layer for moisture.
- Combine all rub ingredients. Apply generously to all surfaces of shoulder, pressing into meat. Wrap and refrigerate overnight.
- Remove meat from refrigerator 1 hour before smoking. Prepare smoker for 225°F using mesquite or oak wood.
- Place shoulder fat-side up on smoker grate. Insert probe thermometer into thickest part, avoiding bone.
- Smoke for 6-8 hours, maintaining 225°F, until internal temperature reaches 195-203°F. Spritz with apple cider every hour after first 2 hours.
- When temperature reaches 160°F (stall), wrap shoulder tightly in foil with ¼ cup apple cider. Return to smoker until target temperature.
- Remove shoulder and rest in foil for 30 minutes. Internal temperature will continue rising.
- Unwrap and shred meat with two forks or Bear Paws, discarding any large fat pieces or bones. Mix in bark (crusty exterior) throughout meat.
- Toss shredded meat with barbecue sauce to taste. Some prefer meat dry with sauce on side.
- Serve on toasted buns with coleslaw and pickles for classic pulled pork sandwiches.
4Chef's Notes & Pairings
Chef's Notes
- Bone-in shoulder provides better flavor but boneless is easier to handle.
- The "stall" at 160°F is normal—wrapping (Texas crutch) speeds through it.
- Target temperature of 195-203°F ensures collagen has rendered for pull-ability.
- Don't rush the resting period—it allows juices to redistribute.
- Leftover pulled javelina is excellent in tacos, nachos, or mac and cheese.
Wine Pairing
Texas Bock or Syrah – Malty dark beer complements smoke, or try peppery Syrah for wine option.
Nutrition Facts
(per serving) Calories: 445 | Protein: 42g | Fat: 18g | Carbohydrates: 28g | Iron: 4.8mg
