marinade recipes for wild hog

Someone gave me a wild hog shoulder. I assume it should be marinated because I have heard it has a lot stronger flavor than domestic pork. I found this recipe and modified it. Any suggestions? I plan on smoking after marinating.

Ingredients:
1 (6–8 pound) wild boar shoulder, rack or backstrap
1 cup Worcestershire sauce
1 cup soy sauce
2 tsps minced garlic
1 tsp dry mustard
¼ cup olive oil
½ cup red wine
juice of 2 limes
juice of 2 lemons
2 cups orange juice
1 tbsp cracked black pepper
1 tbsp chopped rosemary
1 tbsp chopped sage
1 tbsp chopped cilantro

my notes:
Add vinegar
mustard seeds ground in lieu of dried mustard


Method:
In a large bowl, mix all ingredients except boar. Cover and let rest 1–2 hours to allow flavors to marry. Place boar shoulder in a large pan and top with marinade, rubbing well into meat. Cover and refrigerate 4–6 hours. Remove meat from marinade, reserving marinade. Prepare a smoking pit or electric smoker to a temperature of 250°F–300°F or according to manufacturer’s directions, using oak and cherry woods. Smoke pork shoulder for 3–4 hours or until internal temperature reaches 165°F, basting every 30 minutes with reserved marinade. If using a rack or a backstrap, cook to an internal temperature of 135–138°F for medium-rare, or to desired doneness. When done, the meat should pull away from the bone easily. Slice and serve boar with your favorite rice or bread dressing.