Day Before: Prep the Meat & Rub

Rub the neck roast with salt and let it rest for 1 hour. Meanwhile, mix the rub: mash the finely minced shallots with brown sugar and soy until dissolved. Add all remaining spices and finish with garlic. Place the roast and rub in a freezer bag, massage thoroughly, and refrigerate overnight—turning it occasionally.

The Fire Day: Dough & Bake

Bring your sourdough starter to room temperature 12 hours before use. Mix in the beer, a touch of honey, and flour to form a thick paste. Let it rise uncovered at room temp for 12–14 hours, then store sealed in the fridge. Before baking, remove half and combine with fresh flour, cold water, salt, and a little oil. Knead 4–5 minutes until the dough pulls into threads.

Shape into rolls and let rest. Roll flat to ½ cm thickness, let rise again 15–20 minutes, then roll out once more. Bake flatbreads on a hot stone by the fire or on a preheated pizza stone. Use a cast iron pot as a makeshift oven if needed. Bake 5–7 minutes until golden and puffed.

Cook the Meat

Remove the marinated roast from the bag and wrap it tightly in 10–20 layers of soaked newspaper. Place directly in the firepit and cover completely with embers. Cook for 4–5 hours. When ready, pull it out using a shovel—the outer layers of paper will be charred, but the inside remains moist and protective.

Unwrap, shred the meat with forks or tongs, and keep warm.

Green Slaw & Final Assembly

Dice the avocado and toss it in lemon juice and oil. Mix Greek yogurt, shaved cabbage, and fennel seeds with salt and pepper. Fold in the avocado.

Cut the flatbreads in half, fill with slaw and pulled wild boar, and enjoy by the fire—with a cold beer in hand.