| = Exported from BigOven =-
Barbecued Pigs Tails
Recipe By:
Serving Size: 6
Cuisine: Uncategorized
Main Ingredient: Pork
Categories: Grill, Lemon, Wine, Tomato, Olive oil, Mustard, Garlic, Pork, Mennonite
-= Ingredients =-
2 tablespoons of Olive oil
1 cup of tomato sauce
1/4 cup of tomato paste
1/4 cup of brown sugar or syrup
2 tablespoons of Wine vinegar
1 teaspoon of Worcestershire sauce
Juice of 1 lemon
1 Clove garlic, finely chopped
1 teaspoon of dry mustard
Salt and freshly ground
1/2 teaspoon of rosemary (optional) |
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-= Instructions =-
We attribute this recipe to the Mennonite colony of Ontario. Its often served at picnics and is known as one of the favorite foods at stag parties. Prepare pigs tails according to basic instructions; cut in 3-inch pieces. Place pigs tails on a rack and bake in a 300ºF. 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. Combine all other ingredients for barbecue sauce, coating tails well. 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. For barbecuing, we prefer leaving the tails uncut or halved so as to have fewer piece to constantly turn. Serve with traditional barbecue accompaniments such as corn-on-the- cob, French bread and green salad. Serves 6 to 8. All these recipes are from "Innards and Other Variety Meats". Jana Allen and Margret Gin. 101 Productions. San Francisco, 1974. Posted by Stephen Ceideberg; June 9 1992. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
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