A slow-roasted wild hog shoulder is wrapped in parchment with fresh sage, then cooked over apple cider, onions, and apples until tender and caramelized. Finished with lemon zest and pan juices, it's a rich, comforting dish perfect with mashed potatoes.

Serves 4

1 reasonably fatty feral hog shoulder or ham, about 2-3 pounds

Salt and pepper 

20 fresh sage leaves

3 cups apple cider

1 large red onion, peeled and sliced thickly

2 medium apples, unpeeled, cored and cut into 8 wedges each

¼ cup apple cider vinegar

Zest of 1 lemon

Preheat the oven to 300°F. Season the hog shoulder roast well with salt and pepper, scatter the sage leaves over the fat side and wrap in parchment paper.

Place the cider, onion, apples and apple cider vinegar in a deep baking dish. Place the hog shoulder on top and roast for 3-4 hours, or until very tender. If the fat is not browned, rendered and crispy, remove the parchment and return the hog shoulder to the oven for another 20 minutes to increase the caramelization on the exterior of the hog shoulder. Add the lemon zest and check the seasoning of the liquid in the pan, adjust for salt and pepper if necessary. Serve with mashed potatoes.