Wild Pig Enchiladas
- 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
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!