I was fortunate enough to escape the cold PA winter and take 2 Florida wild boars with my bow. Tried a new recipe and it was fantastic. We made tacos and used leftovers for nachos. 3-4 lb wild boar Chipotles in Adobo Sauce - Chopped 5 Cloves Garlic - Chopped 1 Tbsp. Ground Cumin 3 tsp Oregano 1/4 tsp Ground Cloves 1/2 Cup Beef Broth 1/4 Cup Apple Cider Vinegar 1/4 Cup (fresh) Lime Juice 3 Bay Leaves Salt Pepper For Serving: (optional) Flour/Corn Tortillas Cheese Sour Cream Salsa Guacamole Spanish Rice Black Beans Cut the boar into approximately six to eight large chunks. Season well with salt and pepper on all sides. Heat oil in a large skillet and sear the boar chunks (in batches if necessary) on all sides until browned. Transfer seared meat to slow cooker. In a medium bowl combine chopped chipotles, garlic, cumin, oregano, cloves, beef broth, vinegar, lime juice, and additional salt and pepper (to taste). Mix well, then pour over boar in the slow cooker and add bay leaves. Cover and cook on low for 8-10 hours, until meat shreds easily. Remove bay leaves. Remove and shred boar. Return boar to slow cooker to marinate at least 10 more minutes, or until ready to serve. Great on nachos, tacos, and burritos! Enjoy!