The Most Tender Pulled Pig Suey Salad Recipe

Anytime I have the opportunity to hunt hogs I jump on it. Hog hunting feels incredibly purposeful, like I’m doing more than just feeding myself and my family. When I first began hunting, I was somewhat oblivious to the severe negative impact hogs have on nearly every ecosystem they frequent, but this year was different. I felt as though it was my duty as a hunter to do so after mounds of research and seeing first-hand the negative impacts they have on everything from agriculture, local ecosystems and beyond.

Sounds like a win-win to me.

When preparing wild hog it is a good idea to employ the old adage, “good things take time.” This where a brine comes in play. The purpose of a brine is not only to impart flavor but helps tenderize tough or leaner cuts of meat.

What brine does:

•  Retains moisture
•  Adds flavor
• Breaks down muscle fibers (tenderizes)

BASIC BRINE RECIPE

Sugar can be replaced with honey, palm sugar, monk fruit sugar, maple syrup, molasses, you name it. You can also play with your measurements here, more or less... your choice. You can also add in additional liquids such as brewed coffee, OJ, Red wine vinegar (usually do this with fish and pork) beer, etc.

Ingredients:

• 2 1⁄2 cups water
• 1⁄4 cup kosher salt
• 1⁄4 cup sugar
• 1 1⁄2 cups ice cubes

Directions:

PULLED PIG SUEY ON A SALAD RECIPE

Ingredients:

• 1 hog shoulder
• Basic brine (use recipe above)
• 3-4 cinnamon sticks
• 3 tablespoons molasses
• 1 1⁄2 tablespoons whole peppercorns

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Molasses Vinaigrette:

• 1⁄4 cup aged balsamic vinaigrette
• 2 tablespoons molasses
• 1⁄4 teaspoon ground mustard
• 3⁄4 cup olive oil

Salad:

• 2-3 cups mixed salad greens
• 1⁄4 cup blue cheese or Gorgonzola crumbles
• 1⁄4 C sriracha almonds (crushed)
• 3-4 dates (pitted, sliced lengthwise)

Directions: