Pigs' Tails

If you’re a bone gnawer like I am, you’ll love these.  They’re sticky, sweet and full of rich pork flavour.  These may not look very appealing at the market, but once cooked, they’re unrecognizable.  Yet another thing to love from the versatile piggy!

Not much of a recipe, more of a method than anything. 

-Pigs’ tails

-Salt

-Your favourite bbq sauce

If there is any skin on the tails, carefully cut it off, along with any excess fat hiding under the skin.  Cut the tip off of each tail.  One or both of these steps may have already been done for you, depending on the butcher.

Cover the tails with cold water in a pan large enough to comfortably hold them.  Salt the water, and bring the tails to a boil over high heat.  Reduce heat, cover, and simmer for two hours.

Drain the tails, and let cool slightly.  Preheat the oven to 375 degrees.  Bake the tails on a rack in a shallow roasting pan for an hour or so, or until they begin to brown and crisp, turning them over at least once.  Brush on your bbq sauce, keeping a close eye on them so they don’t burn.

Pile them up on a plate, and dig in!   

Although I’ve never tried cooking these on the barbecue, I'm sure they'd work just fine.