Dish

Barbecue Pigtail

Barbecued Pigtail

Barbecue Pigtail is a dish that originated in the Caribbean. The pigtail is first boiled to remove excess salt and then slow-cooked until it is tender. It is then grilled with a sweet and spicy barbecue sauce that is made with ketchup, brown sugar, vinegar, and hot sauce. This dish is typically served with rice and peas or coleslaw.

Cuisine of the Americas› Caribbean cuisine

Meat Dish› Pork Dish

Origins and history

Barbecue Pigtail is a dish that has been enjoyed in the Caribbean for generations. It is often served at family gatherings and celebrations.

Dietary considerations

This dish is not suitable for vegetarians or vegans. It may contain gluten and dairy products.

Variations

There are many variations of this dish, including using different types of barbecue sauce or adding additional spices such as allspice or thyme.

Presentation and garnishing

To make this dish even more flavorful, marinate the pigtail in a mixture of soy sauce, ginger, and garlic before cooking. This dish can be presented on a platter with the pigtail arranged neatly and the barbecue sauce drizzled over the top. Garnish with chopped green onions or cilantro.

Tips & Tricks

If you can't find pigtail, you can substitute it with pork belly or pork shoulder. Be sure to adjust the cooking time accordingly. Also, be careful not to overcook the pigtail as it can become tough and chewy.