6 pounds wild boar chops or bone-in pork chops
¼ cup salt
½ cup paprika
½ cup chili powder
¼ cup sugar
2 tablespoons ground cumin
2 tablespoons dried oregano
2 tablespoons freshly ground black pepper
2 cups extra-virgin olive oil, plus more for oiling vegetables
Juice and zest of 5 oranges
Juice and zest of 3 limes
4 pounds okra, trimmed
4 yellow summer squash, sliced into ½-inch-thick rounds
1. Season boar or pork with half of the salt. In a large bowl, mix together remaining salt and all other dry ingredients; stir in olive oil to form a paste. Using your hands, generously apply spice mixture to chops, making sure to coat all sides. Transfer chops to rimmed baking sheet and sprinkle citrus zests over all sides of chops. Pour citrus juices over chops and let sit for 30 minutes.
2. Heat grill to high. Lightly brush okra and squash with oil and set aside. Sear chops on all sides, then remove to a plate. Reduce grill heat to medium and sear vegetables on one side. Flip vegetables, then place seared chops on top of vegetables and cook until desired doneness, about 7 minutes for medium rare, depending on thickness of chop. Transfer vegetables and meat to a platter and allow meat to rest for 5 to 10 minutes. Serve with Olive Chimichurri Del Campo.