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Wild Pig Enchiladas


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  • 2 boneless wild pig loins - (2 1/2 lbs ea)
  • 8 garlic cloves - (to 10) minced
  • 2 tablespoons ground cumin
  • 2 tablespoons chili powder
  • 1/3 cup tequila
  • 3 tablespoons lemon juice
  • 3 tablespoons lime juice
  • 1/4 cup honey
  • 2 tablespoons freshly-ground black pepper
  • 1 teaspoon salt
  • Tabasco sauce as desired
  • 1 medium yellow onion chopped
  • 3 cups homemade or canned enchilada sauce
  • 8 corn tortillas
  • 2 cups grated peppered jack cheese
  • 1 cup diced fresh tomato


Servings 4


Step 1

Poke holes throughout the loins. Combine the next 10 ingredients in a non-reactive bowl. Place loins in bowl and toss to coat. Cover and refrigerate for 12 to 24 hours, turning occasionally.

Place loins in a medium-low heat smoker or barbecue and slow-cook until internal temperature is about 150 degrees, about 1 1/2 hours. Remove and place in a baking dish, cover with onions and enchilada sauce and bake in a 375 degree oven for 1 hour or until meat starts to fall apart.

Dip tortillas in pan sauce. Place pulled meat and a little cheese in each tortilla. Roll up and place seam-side down in a baking dish. Top with remaining sauce and cheese and bake in a 375 degree oven until cheese is melted and lightly browned.

This recipe yields 4 servings.

The smoking/roasting method takes a little time, but it's well worth it. If you don't have a smoker, use any non-propane barbecue and drop a few moist wood chunks onto the coals before adding meat.

I've specified a pair of 2 to 3 pound loins, but you may use any cut available. The only variable will be cooking times. Larger bone-in cuts will require more time to reach the tender stage. There will be more than enough cooked meat for the enchiladas. Use the leftovers for a great sandwich!

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