Hey everyone, it’s Drew, welcome to my recipe site. Today, we’re going to make a special dish, pork tail in bbq sauce. It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

Pork Tail In BBQ Sauce is one of the most favored of current trending meals in the world. It’s enjoyed by millions every day. It’s simple, it is fast, it tastes delicious. They’re nice and they look wonderful. Pork Tail In BBQ Sauce is something which I’ve loved my entire life.

Pork Tail In BBQ Sauce MY VERSION. THE BEST PART TO ENJOY ITS ALWAYS THE TAIL. The fat-to-meat content of tails is similar to pork belly and other succulent cuts, with lots of collagen that creates a velvety smooth texture to match the porky flavor.

To begin with this particular recipe, we have to prepare a few ingredients. You can have pork tail in bbq sauce using 5 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Pork Tail In BBQ Sauce:

1. Make ready 1 small cinnamon stlcK
2. Take 3 small star anis
3. Prepare 2 cup any BBQ sauce
4. Prepare 1/2 cup water
5. Get 2 large oxtail or pig tail

They are also brine cured or used as jelly stock for brawn. Pig tails are used in the cuisine of the American South in various recipes with black-eyed peas, collard. Put the pork tails on a baking tray and add all seasonings. After that, take out the tray and add the vegetables.

Instructions to make Pork Tail In BBQ Sauce:

1. in pan with oil brown pigtail with cinnamon stick and star anise
2. add bbq sauce and mix well then add water bring to a boil
3. transfer to preasure cooker on high for 30 minute
4. put on baking tray and bake at 160 C for 15 minute till sauce thicken then serve

Toss with your favorite BBQ sauce and serve. They're juicy and crispy and have their own convenient built-in cartilage handles. Special Equipment * large stock pot A lot of ethnic recipes use pig tails. They are great as a meat dish with turnip greens, black-eyed peas, or boiled cabbage. My recipe cooks the tails, twice and the result is a crispy crackling covering the tail, that you can eat or save for crackling in cornbread.

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