If you like the salted pigtail that enhances the flavor of stews and soups commonly found in the Caribbean, you might want to try smoked salted pigtail. Breadfruit boiled in coconut The addition of pieces of smoked pig’s tail to the milk gives it a unique depth of flavour.
What you need…
4 lbs salted pork trotters
1 tablespoon black pepper
8 allspice berries
2 bay leaves
Please note! I encourage you to watch the video below as it goes into more detail about the recipe, including what the smoked pigtails are used for, and if you’re making this dish gluten free, be sure to check the full list of ingredients to ensure it meets your gluten-free dietary requirements.
Place the salted pork tail pieces in a deep saucepan of water and heat over medium-high heat, then add the other ingredients.
Bring to a boil, then reduce heat and simmer for 1 hour.
Drain and set aside – this not only softens the meat but also removes most of the salt used to pickle it.
I used a Traeger pellet smoker with applewood pellets. You can use an offset smoker, propane, or charcoal BBQ if you prefer. For propane and charcoal BBQ, you will need to grill indirectly and use a smoke pouch. (It’s basically wood chips wrapped in foil with little holes in them so that when the wood chips burn they release smoke and flavor the pigtails.)
My Traeger smoker was set at 180F while cooking.
I removed it from the smoker after 4 hours, but you could smoke it for another 2-3 hours if you want a stronger flavour.
Leave it for a few more hours and serve with barbecue sauce for an easy meal. (Cut into small pieces) As explained in the video.
In my case, after they cooled, I stored a few in individual vacuum bags in the freezer to use in a later recipe. Stews, soups, and even braised cabbage made with these applewood smoked pigtails would be amazingly delicious.
