Rugby Bbq Pig Recipes

JAMAICAN RUM-GLAZED BBQ PIG'S TAIL RECIPE BY TASTY

Jamaican Rum-Glazed BBQ Pig's Tail Recipe by Tasty image

Here's what you need: fresh cilantro, fresh parsley, water, scotch bonnet pepper, salt, pepper, cured pig's tail, BBQ sauce, ketchup, brown sugar, dark rum, garlic, ground ginger, worcestershire sauce, mustard

Provided by Paige Nash

Categories Dinner

Yield 4 servings

Number Of Ingredients 15

Ingredients

1 cup fresh cilantro
1 cup fresh parsley
¼ cup water
1 scotch bonnet pepper
salt, to taste
pepper, to taste
2 lb cured pig's tail
3 cups BBQ sauce
½ cup ketchup
3 tablespoons brown sugar
½ cup dark rum
3 tablespoons garlic, minced
1 teaspoon ground ginger
1 teaspoon worcestershire sauce
1 teaspoon mustard

Steps:

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. (You will be boiling the pigs tail twice in total)
Remove pig's tail from the water after 15 minutes ensuring not to rinse them off the second time.
Heat BBQ grill to 350°F (180°C) or set oven to 350°F (180°C).
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 three minutes without the foil to achieve a dark crispness on the outside.
Best served hot!

Nutrition Facts : Calories 1023 calories, Carbohydrate 103 grams, Fat 33 grams, Fiber 2 grams, Protein 54 grams, Sugar 81 grams

BILL WOOD'S JUICY PIGS

Bill Wood's Juicy Pigs image

This Juicy Pig recipe has been passed down in my family for years. The beef and pork BBQ is perfect for big family gatherings, and of course football parties. It is tasty and just like the title states...juicy!

Provided by Stolidog

Categories Meat and Poultry Recipes Pork Pork Shoulder Recipes

Time 4h35m

Yield 15

Number Of Ingredients 12

Ingredients

2 teaspoons vegetable oil
1 (4 pound) bone-in beef chuck pot roast
2 pounds boneless pork shoulder roast
2 cups water
2 ½ cups ketchup
2 tablespoons prepared yellow mustard
2 tablespoons Worcestershire sauce
1 tablespoon lemon juice
salt and pepper to taste
15 hamburger buns, split
1 cup chopped onion
1 cup chopped pickles

Steps:

Preheat oven to 400 degrees F (200 degrees C).
Heat the vegetable oil in a large Dutch oven until it shimmers, and sear the beef and pork roasts on all sides until browned, about 3 minutes per side.
Pour the water over the meat, cover, and cook in the preheated oven for 2 hours. Uncover the Dutch oven, and remove and discard the bones from the beef roast. With a spoon or spatula, loosen the browned flavor bits from the bottom of the Dutch oven.
Mix together the ketchup, mustard, Worcestershire sauce, lemon juice, and salt and pepper in a bowl. Pour the ketchup mixture over the meat, stir to combine with the browned flavor bits, and cover the Dutch oven.
Reduce oven heat to 250 degrees F (120 degrees C), and cook for 2 more hours. Shred the meat with 2 forks, pile each bun with about 1/3 cup meat and sauce, and garnish with onion and pickles to taste.

Nutrition Facts : Calories 589 calories, Carbohydrate 33.7 g, Cholesterol 123.4 mg, Fat 34 g, Fiber 1.6 g, Protein 35.9 g, SaturatedFat 12.7 g, Sodium 974.7 mg, Sugar 9.9 g

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