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Note: This recipe is not exclusive to Javelina and can be applied to any other meat from the peccary or pig families.

Javelina is famous for its stink, but when cooked right, it can be downright tasty. I like to marinate and braise it until it falls off the bone; and since it stands up really well to strong flavors—it is a perfect candidate for Kimchi Tacos.

  • •2.5 pound Javelina Roast (bone in)
  • •1 cup soy sauce
  • •1 onion
  • •1 small apple, finely chopped
  • •10 cloves garlic
  • •1 inch fresh ginger
  • •1/2 cup honey
  • •3 green onions, chopped
  • •2 teaspoons sesame oil
  • •1 tablespoon rice wine
  • •1 teaspoon black pepper

Combine all of these ingredients in a bowl. You can marinade this in the fridge overnight, but I like to speed up the process by marinating in a vacuum-sealed bag.

Preheat your oven to 350 degrees Fahrenheit, place Javelina in roasting pan along with the marinade, add enough water to cover the roast and braise for 3-4 hours, until the meat literally falls off the bone. Shred the meat with a fork. 


  • •12 small corn tortillas
  • •spicy mayo (mix 2 parts mayo and 1 part your favorite hot sauce or chili sauce)
  • •2 cups of kimchi, roughly chopped
  • •2 cups raw red cabbage
  • •1 cup cilantro, chopped

 Heat your tortillas however you see fit and build your tacos with a good helping of shredded meat, some shredded cabbage for crunch, and top with kimchi, spicy mayo, and cilantro.