Serves 4

1-2 reasonably fatty bone-in feral hog shoulders, about 2-3 pounds total

Salt and pepper 

20 fresh sage leaves

2 cups apple cider

1 large onion, peeled and sliced thickly

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

¼ cup apple cider vinegar

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. You can cook this immediately, or refrigerate up to 12 hours.

Place the cider, onion, apples and apple cider vinegar in a deep baking dish. Season lightly with salt. Place the wrapped 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. Serve with mashed potatoes.