Smoked Wild Boar Shoulder (Pulled Pork)

1. Dry Rub: Apply rub 12-24 hours ahead
2. Smoking Setup: 225-250°F with steady smoke
3. Long Cook: 12-16 hours depending on size
4. Stall Management: Wrap in butcher paper at 160°F internal
5. Final Temperature: 195-203°F for proper texture
6. Resting: Rest in cooler 2 hours wrapped
7. Pulling: Shred with forks or claws

Sauce Options: Vinegar-based, tomato-based, or mustard-based Service: On brioche buns with coleslaw