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Ingredientes
- 2 doz pigs' tails
- 2 Tbsp. Extra virgin olive oil
- 1 c. Tomato sauce
- 1/4 c. Tomato paste
- 1/4 c. Brown sugar or possibly syrup [Maple, perchance S.C.]
- 2 Tbsp. Wine vinegar
- 1 tsp Worcestershire sauce Juice of 1 lemon
- 1 x Clove garlic, finely minced
- 1 tsp Dry mustard Salt and freshly grnd pepper to taste
- 1/2 tsp Rosemary (optional)
Direcciones
- We attribute this recipe to the Mennonite colony of Ontario. It's often served at picnics and is known as one of the favorite foods at stag parties.
- Prepare pigs' tails according to Step I in basic instructions; cut in 3-inch pcs. Place pigs' tails on a rack and bake in a 300F oven for 2 to 3 hrs, till meat is tender and most of the fat has baked off. An alternate method to this is to simmer the pigs' tails in acidulated water for 1 1/2 hrs.
- Combine all remaining ingredients for barbecue sauce, coating tails well.
- Grill over warm charcoal, turning and basting, till crisp. If fresh rosemary is available, break off several branches, tie them together and use as a basting brush. For barbecuing, we prefer leaving the tails uncut or possibly halved so as to have fewer piece to constantly turn.
- Serve with traditional barbecue accompaniments such as corn-on-the- cob, French bread and green salad.
- Serves 6 to 8.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 71g | |
| Recipe makes 6 servings | |
| Calories 95 | |
| Calories from Fat 41 | 43% |
| Total Fat 4.64g | 6% |
| Saturated Fat 0.65g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 303mg | 13% |
| Potassium 264mg | 8% |
| Total Carbs 13.48g | 4% |
| Dietary Fiber 1.1g | 4% |
| Sugars 11.96g | 8% |
| Protein 1.07g | 2% |
