Ecuadorean Haunch of Wild Boar Recipe

Hornado de chancho is an iconic dish in Ecuador, typically served during special occasions like the holidays. A whole pig is marinated for three days or so in garlic, beer and other spices, and then it’s roasted under low heat for hours with even more beer and spices. The meat becomes melt-in-your-mouth tender. This is an adaptation of that dish, prepared with a whole, skinless haunch of wild boar. Along with the potatoes, hornado de chancho is often served with a red onion and tomato salad/salsa and hominy. The meat is also tasty in tacos.

Serves: 10
Prep Time: 9 hours
Cook Time: 6 hours

Ingredients:

• 10-pound bone-in wild pork hindquarter
• Juice of 2 limes
• 20 cloves garlic, grated
• 1 1/2 tablespoons ground cumin
• 1/2 cup kosher salt
• 1/4 cup lard
• 8 cups light beer for marinating, plus 6 cups beer for baking
• 2 tablespoons of achiote powder (ground annatto seeds)
• Ground black pepper, to taste
• 8 Yukon gold potatoes

Directions:

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