I've been cooking pig tails, for close to forty years, in a similar fashion; though I usually add a bit more seasoning, and as soon as they are fork tender, transfer them to a roasting pan with my favorite bbq sauce. I then let them cook for an additional hour, in the oven, to get completely tender, with a nice bbq glaze. I also usually add some fresh ham hocks to the mix, to be served up with my favorite soulfood sides: cole slaw, mac and cheese, collard greens and skillet cornbread. If you really want a treat, and can find them, try using smoked pig tails to season a pot of blackeyed peas, or pinto beans.
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I've been cooking pig tails, for close to forty years, in a similar fashion; though I usually...