Crispy Roasted Pig Tails

I may or may not have posted this recipe before.  But this one is a weeeee bit different, I swear, but still a fun riff on hot wings.  At least my photography skillz are moving beyond toddler-level.  You guys weren’t exactly loving the pig’s feet when I made posted my recipe, but pleasepleaseplease trust me that pig tails are a helluva lot better and less weird to eat.  Pinky swear.

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One thing I did differently this time was indulge my obsession with Tessemae’s and use this sauce instead of making my own.  I guess I was making up for the fact that I completely re-did the brine…but this batch was infinitely better and more tender and juicy.

Crispy Roasted Pig Tails
Author: TGIPaleo.com
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
  • 2 lbs Pig Tails
  • 1 c Tessemae’s Hot Wing Sauce (or hot sauce of choice)
  • For the Brine:
  • 6 c Water
  • 2 Lemons, Quartered
  • 2 Onions, Chopped
  • 1/4 c Apple Cider Vinegar
  • 2 T Salt
  • 3 Garlic Cloves, chopped
  • 2 T Black Pepper
Instructions
  1. Combine the ingredients for the brine and pour over the pig tails. Allow to sit for 12-24 hours. This is an essential step to ensure the meat is tender.
  2. Drain the pig tails and marinate in the hot sauce for at lease one hour.
  3. Preheat the oven to 400 degrees. Arrange pig tails on a greased baking sheet and brush with additional sauce. Bake for 30 minutes. With tongs, flip each pig tail and brush with more sauce. Bake an additional 15-20 minutes.

 

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