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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.