Pig Tails Recipe
the Alabama Rib Shack menu features pulled pork, smoked sausage, smoked chicken, jerk chicken, rib tips and pig tails, along with such sides as baked beans, candied yams, potato salad, collards, coleslaw, and mac and cheese.
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Ingredients
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Alabama Rib Shack
Method
Alabama Rib Shack
- 1
Season the pork tails with salt and black pepper. Let rest for 10 minutes to enhance flavor.
- 2
Pat the pork tails dry. Coat with a thin layer of vegetable oil to help sear.
- 3
Heat a heavy-bottom Dutch oven over medium-high heat. Add the tails and brown on all sides, about 8-10 minutes. Remove and set aside.
- 4
- 5
Stir in smoked paprika, ground cumin, and chili powder; cook 1-2 minutes until fragrant.
- 6
Add brown sugar and cook for another 30 seconds to melt and coat the aromatics.
- 7
Deglaze with apple cider vinegar, scraping up any browned bits from the bottom of the pot.
- 8
Return the pork tails to the pot. Add tomato sauce (ketchup), barbecue sauce, and chicken stock. If using, add liquid smoke.
- 9
Bring to a simmer. Cover and braise on low heat for 2 to 2.5 hours, until the meat is tender and pulls away from the bone.
- 10
Remove tails and simmer the sauce uncovered for 10-15 minutes to reduce and glaze. Taste and adjust with salt, pepper, and red pepper flakes as desired.
- 11
Return tails to the sauce to coat. Simmer 5 minutes more to heat through.
- 12
Rest briefly for 5 minutes, then serve with Alabama-style sides such as baked beans, collards, or coleslaw.
