Bite me: Fighting back against invasive species one course at a time
Today, we talk about a fun and tasty way to combat invasive species by putting them on the menu. Invasive species are organisms introduced into an environment outside their native range that cause catastrophic economic and environmental damage. Controlling invasive species can be costly and time-consuming but including them on your plate could be a viable way to manage and even reduce populations. We share a fun and simple crockpot feral pig pulled pork recipe.
Feral pig pulled pork sliders – Recipe courtesy of invasivore.org
4lb feral pig shoulder roast
1 tablespoon vegetable oil
2 tablespoons brown sugar
1 tablespoon salt
1 teaspoon ground black pepper
½ tablespoon garlic powder
½ cup yellow mustard
Brioche slider buns
Water as needed
- Coat pork roast in mustard to act as a binder for the dry rub.
- Combine seasonings and spoon over the pork roast, ensuring the rub adheres to the pork.
- Coat the bottom of the slow cooker with vegetable oil.
- Add pork roast to the center of the slow cooker.
- Cook low for 6-7 hours or high for 4-5 hours until meat easily falls off the bone or shreds easily if using boneless. Once the internal temperature reaches 195°F-205°F it will be ready to shred and safe to eat.
- While still in the slow cooker, use a pair of forks to shred pork meat, removing fat as desired.
- Enjoy on a toasted bun. Optional: Top with coleslaw to enjoy your sandwich “southern style!”
**Note: if you notice your pork roast getting dry during the cooking process, add water until the roast is halfway submerged and maintain the water level for the rest of the cooking.**