Name: Barbecued Pig's Tails
Yield: 4 servings
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 teaspoon worcestershire sauce; 1 each lemon juice of 1 lemon; 1 each garlic cloves finely chopped; 1 teaspoon dry mustard; 1 x salt and black pepper freshly ground, to taste; 1/2 teaspoon rosemary leaves optional

Servings: 4 persons

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 teaspoon worcestershire sauce
1 each lemon juice of 1 lemon
1 each garlic cloves finely chopped
1 teaspoon dry mustard
1 x salt and black pepper freshly ground, to taste
1/2 teaspoon rosemary leaves optional

1
Prepare pigs' tails according to Step I in basic instructions; cut in 3-inch pieces.
2
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.
3
An alternate method to this is to simmer the pigs' tails in acidulated water for 1 1/2 hours.
4
Combine all other ingredients for barbecue sauce, coating tails well.
5
Grill over hot charcoal, turning and basting, until crisp.
6
If fresh rosemary is available, break off several branches, tie them together and use as a basting brush.
7
For barbecuing, we prefer leaving the tails uncut or halved so as to have fewer piece to constantly turn.
8
Serve with traditional barbecue accompaniments such as corn-on-the- cob, French bread and green salad.
9
Serves 6 to 8.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Barbecued Pig's Tails

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