Hickory Smoked Wild Boar Chile Verde

Wanted to try my hand at something using some of the pork I recently harvested. Always been a fan of Chile Verde, and hickory smoke.....well that makes everything better!!! All in all, turned out pretty good. Will tweek a few things next time, but definitely on the right track!! As always, thanks for checking us out, enjoy!!!!

[@novi2000]

That pork looked good! Lots of time and effort in the smoking and searing to layer in flavor and texture.

[@VanceVenisonOutdoors]

@novi2000 yeah man, aside from the saltiness.....it was excellent!!! I know what I'll need to do (or not do) next time!!!

[@brandoferr1343]

Hey Vance.. When I make something that is too salty I add some type of acid to it to help neutralize the salt, saw it on some cooking show years ago. Either lemon juice or apple cider vinegar. Looked awesome BTW! I would've eaten that all day!

[@VanceVenisonOutdoors]

@brandoferr1343 I hadn't even thought of that....I have some limes I can squeeze into it. Thanks 4 that idea!!