Return to Grilled Meat Recipes

 

Grilled Everglades Wild Boar or Pork

4 star rating
 

Add a Photo

Submitted by: guest12552150

 

Wild boar (or pork) loin is marinated in sour orange juice & vinegar, sprinkled with a mix of seasonings, grilled, & served with a sour orange sauce.
 

Ingredients

  • One 3 lbs Everglades wild boar or pork loin roast
  • 3 cups sour orange juice
  • 2 cups rice vinegar
  • Everglades Seasoning:
  • 2 tsp grated lemon rind
  • 1 tsp garlic powder
  • 1 tsp tarragon
  • 1 tsp rosemary leaves
  • 2 tsp freshly ground pepper
  • 1 tsp cayenne pepper
  • 1 Tbsp paprika
  • 1/2 tsp salt
  • Redlands Sour Orange Sauce:
  • 1/2 cup unsalted butter, melted
  • 3 cups sour orange juice
  • 1 cup brown sugar
  • 2 tbsp rosemary
  • 1/2 tsp cayenne pepper
  • 1/2 tsp cumin
  • 1 clove garlic, minced
  • 1/2 cup Vidalia onion, minced
  • 1/2 cup sour orange zest, minced
  • 1 Tbsp cornstarch
  • 1/2 cup cold water
  • 3 sour oranges, thinly sliced

Save Recipe

Interact

 
Method

Marinate the pork/boar loin in the sour orange juice and rice vinegar overnight or for 12 hours. Remove from the marinade and pat dry. Heat grill to medium. Mix ingredients for the Everglades Seasoning; sprinkle on all sides of the meat. Place loin on the grill; cover and grill for 1 1/2 hours or until well done, basting every 20 minutes with some of the sour orange sauce (below). To make the Sour Orange Sauce: In saucepan, mix melted butter, sour orange juice, sugar, rosemary, cayenne and cumin. Add garlic, onion and orange zest. Mix cornstarch in 1/2 cup cold water and stir in; cook and stir until thickened and bubbly; reduce heat and cook 2 minutes more. Remove from heat. Add orange slices. Serve slices of Wild Boar/Pork Loin over the sour orange slices and drizzle with sour orange sauce.

 

Notes: You may replace sour orange juice with equal parts of regular orange juice and lime juice.

 

Number of Servings: 6 serings

 

Submitted by: guest12552150 ()

 

Advertisement