Quick BBQ pig tails



  • 8 pig tails, rinsed
  • lime juice and salt, to soak
  • 1 onion, coarsely chopped
  • 6 cloves garlic, halved
  • 2 red Scotch Bonnet peppers,  halved
  • handful fresh bay leaves
  • 2 tsp salt
  • Caribbean-style BBQ Sauce


Soak the tails in lime and salt for 30 minutes. Remove and rinse. Place the pig tails in a stock pot, and cover with water. Cover the pot, and bring to the boil for 10-15 minutes.

Drain, discarding any debris, then return the tails to the pot and cover with cold water.

Bring to a boil again, adding the chopped onion, garlic, Scotch Bonnets, bay leaves and salt. Boil for 2 hours, or until the tails are almost falling apart.

Drain the tails, and coat in your favourite spicy jerk BBQ sauce.

Place tails on a medium-high BBQ grill and cook – turning regularly for 20 minutes – until they pop and sizzle and turn dark brown with blackened extremities.

Serve with white rice or spicy potato salad. Tip: Alternatively, cook in 190C oven, in a foil-lined roasting tin, for 30-40 minutes. Use the stock liquid for cooking rice!

For more on Caribbean grilling, check out Good Things magazine’s Global grilling: Caribbean

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