Ingredients
1cupfresh cilantro
1cupfresh parsley
¼cupwater
1scotch bonnet pepper
salt,to taste
pepper,to taste
2lbspig’s tail
3cupsbbq sauce
½cupketchup
3tbspbrown sugar
½cupdark rum
3tbspgarlic,minced
1tspground ginger
1tspworcestershire sauce
1tspmustard
Preparation
Blend together ingredients for green seasoning.
Add pig’s tail to pot of boiling water for 20 minutes to rinse.
Add blended green seasoning to a second pot of boiling water and then re-add pig’s tail to water.
Remove pig’s tail from the water after 15 minutes ensuring not to rinse them off the second time.
Heat BBQ grill to 350 degrees F or set oven to 350 degrees F.
Combine the BBQ sauce, ketchup, mustard, brown sugar, rum, garlic, ginger, Worcestershire sauce, and mustard in a medium bowl.
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.
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 3 minutes without the foil to achieve a dark crispness on the outside.
Best served hot!
