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The Most Tender Pulled Pig Suey Salad Recipe

Hogs - good eating, I promise, and there are plenty to go around.

The Most Tender Pulled Pig Suey Salad Recipe
Print 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 it does:

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

Basic brine recipe:

  • 2 1⁄2 C water
  • 1⁄4 C kosher salt 1⁄4 C sugar
  • 1 1⁄2 C ice cubes
  • 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.
cinnamonjpg

Pulled Pig Suey on a Salad

Brine it:

  • 1 shoulder
  • Basic brine +
  • 3-4 cinnamon sticks
  • 3 tbsp molasses
  • 1 1⁄2 tbsp whole peppercorns
  • Brine for 12 - 16 hours in refrigerator.
  • Remove shoulder from brine. Rinse, and let sit at room temperature. Season with salt and Spiceology Honey Habanero.
  • Smoke at 225° for about 2-3 hours, until internal temp reaches 165°.
  • Remove from grill and tightly wrap in foil.
  • Once it’s cooked a bit, pull it, shred it, and set aside to place on salad.
salad-1jpg

For the Salad:

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

Molasses vinaigrette:

  • 1⁄4 C aged balsamic vinaigrette 2 tbsp molasses
  • 1⁄4 tsp ground mustard
  • 3⁄4 C olive oil

Blend all ingredients except for oil in a food processer or blender. Slowly add oil while mixing.

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