Barbecued Pig's Tails (#1519)

Serves
Ready
6
3.3
Hours
Prep
Cook
20
Minutes
3
Hours
Categories
Grill/BBQ Amish Canadian German Pork Grill/BBQ
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Ingredients

  • 2 dozen Pigs' Tails
  • 2 tablespoons Olive Oil
  • 1 cup Tomato Sauce
  • 1/4 cup Tomato Paste
  • 1/4 cup Brown Sugar
  • 2 tablespoons White Wine Vinegar
  • 1 tsp Worcestershire Sauce
  • 1 Lemon juice of 1 lemon
  • 1 Garlic Cloves finely chopped
  • 1 tsp Dry Mustard
  • 1 Salt And Black Pepper freshly ground, to taste
  • 1/2 tsp Rosemary Leaves optional

Directions

  1. Prepare pigs' tails according to step i in basic instructions; cut in 3-inch pieces. Place pigs' tails on a rack and bake in a 300f oven for 2 to 3 hours, until meat is tender and most of the fat has baked off. An alternate method to this is to simmer the pigs' tails in acidulated water for 1 1/2 hours.
  2. Combine all other ingredients for barbecue sauce, coating tails well.
  3. Grill over hot charcoal, turning and basting, until crisp. If fresh rosemary is available, break off several branches, tie them together and use as a basting brush.
  4. For barbecuing, we prefer leaving the tails uncut or halved so as to have fewer piece to constantly turn.
  5. Serve with traditional barbecue accompaniments such as corn-on-the- cob, french bread and green salad.
  6. Serves 6 to 8.
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