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PdfIn a large bowl, mix all ingredients except boar and let sit for 1-2 hours to allow flavors to marry
Place boar shoulder in a large pan and top with marinade
Cover and refrigerate 4-6 hours
Remove marinade and prepare a smoking pit or electric smoker to a temperature of 250-300°F or according to manufacturers directions
Smoke pork for 3-4 hours or until internal temperature reaches 165°F, basting every 30 minutes with reserved marinade
If using a rack or backstrap, cook to an internal temperature of 135-145°F for medium-rare, or to desired doneness
When done, the meat should pull away from the bone easily
Slice and serve boar with your favorite rice or bread dressing