For mine I've used some various pulled pork recipes with good luck. Basically any pork recipe would work for wild boar as well.

The last 2 I shot, I actually ground into straight pork. I kept the quarters in coolers with ice water for 2 days. And I kept changing out the water a couple of times a day and added new ice. Then when I got home I boned it out and trimmed all of the meat and ground it up. My wife commented at how good the neat tasted and is asking when I am going again for more.

We use the ground pork in sloppy joes, spaghetti, regular burgers mixed with hamburger, tacos etc... Everyone loves it.

 

i injected the hams and smoked them just like a regular ham. The back straps i made into boneless pork chops. The grindings i made brats out of.
Jerry

 

Coffee Rubbed Pork Tenderloin

My favorite Recipe of all!!! Cut silverskin and fat off tenderloins. Make rub by combining 3 tablespoons of coffee, 1.5 tablespoons of raw cane sugar, 1 tablespoon of chili powder, 1.5 teaspoons of table salt, and 1 teaspoon of freshly ground black pepper. Rub tenderloins with olive oil, and apply rub liberally. Let it rest for at least 10 minutes before cooking. Cook on the grill (GREEN EGG!) at 400 degrees until the internal temperature is 145 degrees. Let grilled tenderloins rest for 5 minutes, loosely tented with foil.

Before you grill the tenderloins, combine 1.5 cups of peach preserves, 1/2 cup of ketchup, 2 teaspoons of balsamic vinegar, 2 teaspoons of brown sugar, 1/4 teaspoon of freshly ground black pepper. Cook in saucepan on medium heat for 3 minutes. Transfer to bowl and cool.

Slice tenderloin, apply peach BBQ drizzle, and enjoy. Best I've tried yet for any pork tenderloin.

 

Sausage and ham hocks work great. Ham hocks smoked and seasoned identical to hams. Hocks can season soups or you can thin slice for a prosciutto like snack. For my hog, I made chops, ribs, and hams (meaning my local processor made the hams) and ham hocks. The rest I had ground into sausage, breakfast and italian. (Most wild hogs or sows are too lean to make bacon.) Used the italian sausage last evening with pasta and it was great. So here is a sausage recipe.

1 lb hog, ground coarse - to:
1 tablespoon red chili pepper flakes or equivalent
1 teaspoon coarse black pepper
1 tablespoon kosher salt
2 teaspoons sage
1 teaspoon ground paprika, smoked paprika or cumin (to your taste preference
Sprinkle of rosemary and tarragon or mint if you like spicy and sweet (and you can add thai sweet chili for the instead of red chili pepper flakes
Chopped Parsley, Garlic, Onion to taste, or red or green pepper, or habanero, the choices are pretty open.