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How to Bake BBQ Pig Tail

by Christina Kalinowski

Expand your barbecue repertoire with a dish of baked pig tails. Roasted slowly in liquid in the oven until perfectly tender, then finished on the grill or in a skillet to achieve a crispy exterior, pig tails make great nibbles. Coated in your favorite dry rub or doused in barbecue sauce, barbecue pig tails are guaranteed to be a hit at your next backyard barbecue or Southern-themed get-together.

Preheat your oven to 350 degrees Fahrenheit. If necessary, remove any excess hair from the pig tails with a disposable razor. Rinse with water and pat dry with paper towels.

Add the cleaned and prepped pig tails to a baking dish, arranging in a single layer. Add enough chicken or veal stock to completely cover the tails and add desired seasonings such as salt and pepper, minced garlic, chili peppers, fresh sprigs of thyme and bay leaves.

Cover the dish with a lid or a sheet of aluminum foil. Roast the pig tails in the oven for approximately 3 hours, or until you can easily pinch through the flesh. Check on the tails every so often to make sure they are not cooking too quickly; you want to slow-roast them until tender.

Finish the tails on the grill to impart a subtle smokiness to the tails. Brush the tails with your favorite barbecue sauce or coat with your favorite barbecue dry rub. Grill the tails over medium to medium-high heat until crispy, approximately 20 minutes.

Items you will need
  • Disposable razor (optional)
  • Paper towels
  • Baking dish
  • Stock (chicken, beef or veal)
  • Seasonings

Tips

  • Crisp the tails on the stove top in lieu of or instead of grilling them. Add seasonings such as your favorite dry rub. Briefly saute the tails in butter in a skillet over medium heat, rolling frequently to cook evenly. Add the skillet to a 425 F oven and roast for 20 minutes, flipping the tails once halfway through. Coat in your favorite barbecue sauce, if desired.
  • If you'd like crispier tails, finish them by submerging them in a beaten egg mixture, then dredging in a flour or bread crumb mixture. Briefly pan-saute and finish by roasting the tails in the oven.
  • Serve pig tails with malt or red wine vinegar and a side of coleslaw.
  • Find pig tails at your local butcher shop.

References

  • The Whole Beast: Nose to Tail Eating; Fergus Henderson

About the Author

Christina Kalinowski is a writer from the Twin Cities who began her career in 2011. She contributes food and drink related articles to The Daily Meal. She holds a Master of Arts in sociology from Purdue University.

Photo Credits

  • Jupiterimages/BananaStock/Getty Images