I adapted this recipe from Bon Appetit magazine. It is a wonderful dish to make for the whole family, or even if you have company coming over, because it makes a lot, and because each person can customize their own taco to make it as paleo, or non-paleo as they want. I served my tacos with fresh guacamole and cilantro lime slaw (recipe follows).
1 4-5lb wild boar shoulder
4 ancho chilis
4 new mexico chilis
2 guajillo chilis
4 gloves garlic
2 tsp dried oregano (preferably Mexican)
2 tsp dried cumin
2 tsp dried coriander
1/2 tsp allspice
2 tsp organic agave nectar
2 Tbsp fresh lime juice
1 cup club soda
Several large, sturdy lettuce leaves for serving. I used romaine, but radicchio, or red cabbage would be great as well.
Step 1: Remove stems and seeds from chilis. Place them in a bowl, and add boiling water. Let chilis soak for about 30 minutes until soft. Meanwhile, roughly chop onion and garlic.
Step 2: Place chilis and about 1/4 cup chili water in blender with the agave and lime juice. Blend until a smooth paste forms, adding more chili water if necessary. Reserve the rest of the water for later.
Step 3: On stovetop, heat about 2 Tbsp olive oil in a large oven safe pot and add onion, garlic, oregano, coriander, and allspice. Saute until onions are soft, about 5-10 minutes. Add club soda and the rest of the chili water to pot and bring to a boil. Meanwhile season boar with sea salt and rub with spice paste.
Step 4: Add boar to the pot and cover. Transfer pot to a preheated 350 degree oven. Let cook, basting occasionally, until meat is very tender, at least 3 hours. Place meat on a platter, and shred until appropriate for tacos.
Step 5: Fill lettuce leaves with meat, guacamole, slaw, salsa and any other condiments you like. Enjoy!
Cilantro lime slaw
3 medium carrots
1 small zucchini
2 Tbsp fresh cilantro, finely chopped
1 Tbsp fresh lime juice
1 tsp agave nectar
1 Tbsp avocado oil, or olive oil
1/2 tsp coriander
Julienne carrots and zucchini, and place in a medium bowl. You can use a mandolin with a julienne attachment if you have it. If not, I just use a vegetable peeler. Finely chop jalapeno and add to the bowl. In a separate small bowl, combine coriander, lime juice, agave nectar and a dash of sea salt and pepper. Whisk in avocado or olive oil until emulsified (until ingredients combine to make a dressing). Pour dressing over vegetables and toss together. Let marinate for at least 15 minutes.