CaliCoyoteCaller
New member
Ive killed my fair share of pigs, but not cooked too many of them. I normally give them away. However, lately, I killed a few smaller hogs and thought Id butcher them and cook them up.
First, it was a backstrap I cooked in the oven. I marinated it, and slow cooked it. It came out smelling great and tasting great, except IT WAS SOOOO TOUGH!!!!! I didnt even want to eat it cause it was so tough.
Then I got some ribs, marinated them in beer, then pre-boiled them to softness, then finished them on my grill and put some bbq sauce on them. They looked, smelled and tasted awesome, but they were so tough it almost took a butcher knife to get them off that bone...what gives???
Are they tough because its wild pork or what am I doing wrong? I cant seem to get a tender piece of meat from them...any help or suggestions? Thanks
First, it was a backstrap I cooked in the oven. I marinated it, and slow cooked it. It came out smelling great and tasting great, except IT WAS SOOOO TOUGH!!!!! I didnt even want to eat it cause it was so tough.
Then I got some ribs, marinated them in beer, then pre-boiled them to softness, then finished them on my grill and put some bbq sauce on them. They looked, smelled and tasted awesome, but they were so tough it almost took a butcher knife to get them off that bone...what gives???
Are they tough because its wild pork or what am I doing wrong? I cant seem to get a tender piece of meat from them...any help or suggestions? Thanks
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