Many pitmasters proceed directly from the raw product to the pulled pork result. Sous vide spotlights stops along the way.
Feral pigs are smaller and leaner than domesticated ones. Even so, we process using the same time/temperature formula we use for pork.
This is a utilization of two recipes already posted on this site--Stovetop Espagnole sauce and JerkiTerrAsian Cool Rub.