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. The crushed red pepper can be used liberally for a spicy taste. Be sure to buy pig tails that have a lot of meat around the upper part.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place the pig tails in a large stock pot, and fill with enough water to cover. Cover the pot, and bring to a boil. Boil for 10 to 15 minutes. Drain, and clean the pot of any debris, then return the tails to the pot and cover with cold water. Bring to a boil again, and season with onion, red pepper flakes and salt. Boil for about 2 hours, or until the tails are almost falling apart.

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  • Preheat the oven to 375 degrees F (190 degrees C). Line a roasting pan with aluminum foil.

  • Drain the pig tails, and place them on the roasting pan. The stock from the tails may be used to cook turnip greens, cabbage or black-eye peas.

  • Roast the tails for 30 to 40 minutes, until the tails pop and sizzle and the skin browns. Take care when opening the oven door. Allow the tails to cool, and serve with your favorite side dishes.

Nutrition Facts

408.2 calories; 17.3 g protein; 4.5 g carbohydrates; 126.4 mg cholesterol; 608 mg sodium. Full Nutrition

Reviews (17)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/12/2008
Thank you I always cook pig tails. Only after the boiling point let cool and remove all bones. I add a package of baby lima's a large chopped onion one tsp. garlic and black pepper. Cornbread goes great. I usually freeze a couple containers and serve as a side for another day. Read More
(49)

Most helpful critical review

Rating: 1 stars
11/03/2008
I wasn't sure what to do with the garlic so I boiled it along with the pig tails. The pig tails came out exactly the way they did in picture however the meat had no taste. I am not sure how to improve the taste. Read More
(11)
20 Ratings
  • 5 star values: 13
  • 4 star values: 3
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
02/12/2008
Thank you I always cook pig tails. Only after the boiling point let cool and remove all bones. I add a package of baby lima's a large chopped onion one tsp. garlic and black pepper. Cornbread goes great. I usually freeze a couple containers and serve as a side for another day. Read More
(49)
Rating: 5 stars
11/25/2005
Great idea I'm from the Caribbean and we stop at the boiling part this is an awesome recipe there should be more recipes like this. Read More
(33)
Rating: 5 stars
10/01/2007
Great Recipe I served it with turnip Greens and Cornbread. I submitted a pic so look for it to be up sooon Read More
(28)
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Rating: 5 stars
11/28/2008
Very good!! High in fat so dont make it a regular habit but they are awesome. I sprinkled a little cajun seasoning on them before i put them in the oven and i couldnt stop eating them although i knew i should! Read More
(16)
Rating: 1 stars
11/03/2008
I wasn't sure what to do with the garlic so I boiled it along with the pig tails. The pig tails came out exactly the way they did in picture however the meat had no taste. I am not sure how to improve the taste. Read More
(11)
Rating: 4 stars
11/15/2007
I've never had pig tails before.I see them in the store and a friend makes Stone Stew and includes them along with some other "stuff". I think I'll have these along with my blackeyes and collards for New Year's Day. Keryne you're a true Nubian Soul with your recipes. Keep them coming! Read More
(9)
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Rating: 3 stars
04/12/2013
I even added EXTRA seasoning but it was still flavorless;despite that it was strangely ok Read More
(4)
Rating: 4 stars
09/23/2017
This is a great recipe and though I haven't made this recipe exactly I've been eating pigtails all my life. I usually take them to the next level of deliciousness while roasting them by glazing them with a sweet and spicy barbecue sauce until they are fork tender; alternating between having them covered and uncovered with each addition of the sauce every thirty minutes until done. Serve with some collard greens mac & cheese and cornbread and you'll slap yo' self for not making this sooner. This also works with fresh ham hocks but the pigtails are awesome. Read More
(4)
Rating: 3 stars
11/02/2013
I've tried this recipe because it seemed the closest to what my grandfather used but instead of the basic seasonings I added some thyme distilled vinegar and garlic powder. Plus more salt and crushed peppers than indicated in the original recipe. Also I used a crock pot instead. Turned out perfect!!! Read More
(2)