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Jamaican Rum-Glazed BBQ Pig’s Tail

Name: Jamaican Rum-Glazed BBQ Pig’s Tail
Cook time: 55 min
Total time: 55 min
Yield: 4 servings
Ingredients: 1 cup cilantro; 1 cup parsley; ¼ cup water; 1 scotch bonnet pepper; Salt, to taste; Pepper, to taste; 2 lbs cured pig’s tail; 3 cups BBQ sauce; ½ cup ketchup; 3 tbsp brown sugar; ½ cup Appleton Special Rum or any other dark rum; 3 tsp minced garlic; 1 tsp ground ginger; 1 tsp Worcestershire sauce; 1 tsp mustard

By Tasty55 min4 servings

This content is intended solely for users of legal drinking age. Drink responsibly.

Instructions

1
Blend together ingredients for green seasoning.
2
Add pig’s tail to pot of boiling water for 20 minutes to rinse.
3
Add blended green seasoning to a second pot of boiling water and then re-add pig’s tail to water. (You will be boiling the pigs tail twice in total)
4
Remove pig’s tail from the water after 15 minutes ensuring not to rinse them off the second time.
5
Heat BBQ grill to 350°F (180°C) or set oven to 350°F (180°C).
6
Combine the BBQ sauce, ketchup, mustard, brown sugar, rum, garlic, ginger, Worcestershire sauce, and mustard in a medium bowl.
7
If using a BBQ grill, cook pig’s tail on each side for 3 minutes and then add the sauce and again leave each side for 4 minutes until the fat has somewhat melted and is dark and sizzling.
8
If using oven, cover pig’s tail with foil and bake for 6 minutes without sauce. Brush BBQ sauce onto pig’s tail, making sure both sides are covered completely in sauce. Leave for another 5 minutes, still covered with foil, and then for another three minutes without the foil to achieve a dark crispness on the outside.
9
Best served hot!