I was finally convinced to try hog on the grill, so i harvested a 105 lb sow in Florida with my bow. I pulled the backstraps that very morning, put them on ice, marinated in italian dressing for 8 hours and grilled to medium rare. The taste was fine but the meat was so tough i couldn't eat it.

the next day, i smoked arear ham(bone in)for 6 hours (it weighed six lbs) and some of it was tender, the rest tough. The meat was juicy however.

what went wrong?

Probably cooked it too fast. Try adding a little vinegar, or some other acid, to soften it up.

Slow down the cooking to a lower heat, and keep it sprayed with a marinade throughout cooking.

Sir, there is nothing wrong with wild pork but what ever you do you dont need to eat it unless its well done or at least lets say done, I dont know if you know it but pork as well as bear, which ive been told on the bear could carrie the disease (spelling) triconosis. which Im pretty sure is deadly, maybe some one on here in the medical profession can confirm or correct me. O.K. back to eating the pork, In my neck of the woods my family still works hogs in the woods, they catch the males and nutter them making them a meat hog the proper word i think is barrow. which make for some of the best eating pork especially when its acorn fat. I have heard that in different parts they actually eat the boar which I quess is alright Ive never eaten one, but a good 70 or 80 pound guilt pig is fine eating. Try wrapping it in tin foil when you cook it. see if that helps with the tenderness.
Hope this helps.
squirreldog

make a rub, a mop, and some homemade bbq sauce and smoke that thing for about 10 hours - keeping it moist. then slice it paper thin, or shred it - taking some work off your teeth.

CDC fact sheet for Trichinellosis