Barbecued Javelina

A recipe from Gary's kitchen

tomatoes Ingredients:

  • 1 Javelina

  • When hunting Javelina for the table, as with most wild game, avoid taking the mature "trophy" male. Instead choose a female or a young animal, and you will most likely have meat that is both more tender and of better flavor.

  • 1-10 oz can Original RO*TEL
  • 1-6 oz can tomato paste
  • 1 stick of butter
  • 1/4 cup brown sugar
  • 1 bottle beer
  • 1 1/2 Tbsp lemon juice
  • 2 Tbsp chili powder
  • 1 Tbsp Worcestershire Sauce
  • 2 tsp prepared yellow mustard
  • salt and pepper


  • 1: Get a fire going using your favorite barbecue wood.
  • 2: Transfer live coals from this fire into the barbecue pit to get it heated
  • 3: Cut along the backbone of the Javelina on each side and crack the ribs at this point so that they can be spread flat.
  • 4: Salt and pepper the meat using a liberal amount of pepper.
  • 5: Build a mop sauce by combining in a pot and heating the remaining ingredients, adjusting salt and pepper to taste.
  • 7: Place the meat on the pit belly down with ribs and legs spread over low heat.
  • 8: Turn, mop with sauce, and add coals as needed until the meat is done.

For best results, cook the meat slowly over low heat for 6-8 hours. Adjust the heat with the amount of coals, turn occasionally and mop with the sauce to prevent burning or excessive drying. When the meat pulls easily from the bone, it's done.
Gary reports that this mop sauce works good on chicken and beef as well as other wild game such as venison, rabbit and skunk.

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