Wild Pig Enchiladas

In my opinion, the best way to cook wild pig or boar is by slow roasting or slow smoking over natural wood coals. Something about the flavor of seasoned smoky fall-off-the-bone pig just makes my mouth water.

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!

Wild Pig Enchiladas


  • 2 boneless wild pig loins about 2 1/2 pounds each
  • 8 – 10 garlic cloves 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 peppered jack cheese
  • 1 cup fresh tomato diced


  • 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.

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