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I've seen it injected with aromatic infused marrow and rendered beef lard (on TV and only a couple of days ago), looked amazing... That was a whole leg...
I slow roasted a boar shoulder porchetta for 8-10 hours one Christmas and it was a bit dry for my liking, great flavour but deffo needed more protection... Wild boar so very little fat...
deleted
dancing james
Of course in the smoker.
Am hoping by low and slow cooking it won't dry out. Am guessing if I wrap with bacon the meat won't get smoked. But this is why I am thinking of injecting the meat before cooking.