How To Make Jamaican Rum-Glazed BBQ Pig’s Tail
Dark rum, brown sugar, garlic and ginger are used to flavor this bbq pig’s tail recipe that’s first cooked in a fresh cilantro, parsley, & pepper seasoning.
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!
- Calories: 1366.33kcal
- Fat: 81.21g
- Saturated Fat: 28.38g
- Trans Fat: 0.00g
- Monounsaturated Fat: 36.41g
- Polyunsaturated Fat: 8.92g
- Carbohydrates: 107.38g
- Fiber: 3.35g
- Sugar: 84.74g
- Protein: 34.85g
- Cholesterol: 167.83mg
- Sodium: 2612.81mg
- Calcium: 169.70mg
- Potassium: 1340.75mg
- Iron: 4.59mg
- Vitamin A: 113.87µg
- Vitamin C: 27.32mg
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