Wild Pig Enchiladas

Recipe Ingredients

2		Boneless wild pig loins - (2 1/2 lbs ea)
8		Garlic cloves - (to 10) - minced
2 tablespoons	30ml	Ground cumin
2 tablespoons	30ml	Chili powder
1/3 cup	78ml	Tequila
3 tablespoons	45ml	Lemon juice
3 tablespoons	45ml	Lime juice
1/4 cup	59ml	Honey
2 tablespoons	30ml	Freshly-ground black pepper
1 teaspoon	5ml	Salt
		Tabasco sauce - as desired
1		Yellow onion - chopped (medium)
3 cups	711ml	Homemade or canned enchilada sauce
8		Corn tortillas
2 cups	292g / 10oz	Grated peppered jack cheese
1 cup	62g / 2.2oz	Diced fresh tomato

Recipe Instructions

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.

Source:
The Sporting Chef with Scott Leysath at - http://www.sportingchef.com

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