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By Rick Browne
Published 2011
This recipe was inspired first by our love of wild game, and especially the discovery of the true pork flavor of wild boar. Friends tell me it is what pork used to taste like before it was sterilized, homogenized, and modernized. It was quite a revelation to my family, who loves it! Second was our passion for the vinegar-based barbecue sauces of the Carolinas. Finally, it was our passion for the flavors of Northern New Mexico, the rich flavor of chilies used not for heat but for richness.</
