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Here’s an easy recipe that works equally well for WARTHOG & BUSHPIG shoulder!


  • Fresh thyme
  • Olive oil
  • Garlic
  • Green apple
  • Pear
  • Onion
  • Cinnamon
  • Chili pepper
  • Paprika
  • Rosemary
  • Ginger
  • Apple vinager
  • White or pink wine
  • Salt
  • Pepper
  • Brown sugar
  • Aluminum foil
  • Wild pig shoulder


  1. Salt the shoulder on both sides.
  2. Bring the shoulder to the grill. Seal on medium heat, 10 to 15 minutes per side.
  3. When it takes color remove it.
  4. Moisture the meat on one side with garlic oil, fresh thyme, pepper and salt. Repeat the same process on the other side replacing the salt with rosemary.
  5. Close the foil and let cook 25 minutes per side.
  6. To prepare the Chutney:
  7. Peel the apple and pear, wrap in aluminum, make holes to absorb the smoked and bring to the fire along with the onions and chili. Cook until soft.
  8. Remove, chop all and put in hot pot. Add wine and leave until reduced.
  9. Then add apple vinegar, the plum finely chopped, grated ginger, cinnamon and sugar. Cook over high heat until the sugar dissolves.
  10. Let cook on low heat until cooking the fruits and get the desired consistency.
  11. Let stand in container.
  12. Remove the shoulder from the grill and let it stand for about 10 minutes.
  13. Open wrap and rest for another few minutes before cutting.
  14. Add the sauce and enjoy!

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