All Hands Alfresco: Boar Choripan

A close up, horizontal feature image of an aerial view of two hands, each holding half of a toasted sub-style sandwich containing two sausage halves cut lengthwise and black garlic chimichurri. In the background, two more sandwich halves are sitting on a dark gray plate in lower right corner. A red cloth napkin is bunched up to the left of the plate. The silver blade of a serrated bread knife is partially laying across the red napkin and the knife’s black handle is resting on a light brown and dark brown striped cutting board in the bottom left corner. A full sandwich is resting on the cutting board above the knife. Part of a black portable charcoal grill is visible in the top left corner.
Presented by All Hands

Eating and chatting outdoors with Force of Nature

All photos courtesy of Natalie Rhea

There’s nothing like a meal prepared with intention. One chosen to complement all aspects of what’s on the table, including what you’re drinking. With natural ingredients that connect you with where your food came from as opposed to making you feel far removed. To put this feeling on the menu, we teamed up with All Hands and made our way down to Texas to talk with the folks from Force of Nature—who work to produce regenerative and conservation-focused meats—to put together a recipe that embodies the outdoors and can be enjoyed outdoors. One that brings that sense of belonging back to the forefront and, most importantly, one that will wash down nicely with a crisp canned vodka cocktail.

  • Recipe of Choice: Wild Boar Choripan with black garlic chimichurri sauce
  • Cocktail of Choice: All Hands Vodka Tonic

What national park would you find yourself in while cooking this meal and sipping this cocktail?

Force of Nature’s wild-caught Texas boar is a nutritious and delicious solution that helps manage the state’s $52 million annual wild boar problem. This Wild Boar Choripan with black garlic chimichurri sauce is easy, flavorful, and portable and the unique chimichurri calls for a clean and refreshing All Hands Vodka Tonic. We would best enjoy this duo against a west Texas sunset overlooking Big Bend National Park.

What’s your favorite way to spend time outdoors? 

Cooking meals over an open fire between fishing and hiking and enjoying Big Bend stars at night makes for an epic day.

Wild Boar Choripan with Black Garlic Chimichurri Sauce


Black Garlic Chimichurri sauce:
  • 1 shallot, finely chopped
  • 1 red jalapeño, finely chopped (seeds removed)
  • 3 black garlic cloves (minced)
  • ½ cup red wine vinegar
  • kosher salt to taste
  • ½ cup finely chopped cilantro
  • ¼ cup finely chopped flat-leaf parsley
  • 2 Tbsp. finely chopped oregano
  • ¾ cup extra-virgin olive oil


Add the black garlic chimichurri ingredients into a clean bowl and stir to combine. Once combined, place the chimichurri sauce into the refrigerator for a few hours for optimal results. Pro tip: to add more sweetness to the chimichurri, pour All Hands into the mix. 

Slice each sausage link lengthwise and carefully open the link with your hands (do this gently so you do not separate the link). 

Heat up your charcoal or gas grill. Place the opened sausage link on the direct heat of the grill and cook until the skin is brown and crispy and flip (2-2 ½ minutes per side). Once the entire sausage is browned and crispy, remove from the grill. 

Slice the baguette into your desired sized sandwich and slice it again down the middle creating two slices of bread. Gently coat the inside of the bread with extra virgin olive oil. Place the bread on indirect heat and toast for 4-5 minutes. Remove from the grill when the inside of the bread is browned and toasted. 

Assemble the sandwich by combining the cooked wild boar sausage link and top with chimichurri sauce.

Crack your All Hands Vodka Tonic and enjoy. You can even get them delivered.