When I see boars, I think of the whole roasted boar I ate this summer. Me and a few friends got ahold of one, and spent 29 hours in total cooking it. Six liters of Wine went into the marinade/baste, and we had to use a syringe to inject it into the meaty parts of it. All kinds of lovely spices and herbs in the marinade also helps.
The real trick though, is to roast it slowly. Start early, and keep the roller high above the coals. Keep turning it once every ten minutes, and over the course of 12-14 hours, you drop it lower and lower towards the fire. Always baste the thing when you turn it.
When it is done, you will be in heaven. Boar has an absolutely fabulous taste, which pigs just don't get close to.
So, every time I see that butt wiggle, I start drooling. Keep those pets away from me, or me and Humar will have a campfire going before you can say "boarchops".