Barbadian BBQ Pork Recipe - Grill Pig Tails Like a Pro

Get ready to fire up your grill and transport your taste buds straight to the sun-kissed shores of Barbados! If you're searching for an unforgettable bbq pork recipe, you've landed in the perfect spot. We're diving deep into the heart of Caribbean cooking with this incredible Barbadian Barbecue Pig Tails Recipe. This isn't just any grilled pork meat; it's a culinary journey that combines tender, slow-cooked pig tails with a vibrant, homemade bbq seasoning recipe and a luscious pork bbq sauce recipe that will have everyone asking for seconds. Forget bland, dry pork – we're talking about succulent, fall-off-the-bone goodness kissed by smoky char. Whether you're a seasoned grill-master or just starting your pork grill recipe adventures, our easy-to-follow guide will show you how to master this iconic bbq meat dish and bring a true taste of the islands to your backyard barbecue. Let's get grilling some amazing pork in bbq style!

Ingredients

• For the Pig Tails:
• 2-3 lbs smoked or salted pig tails (approx. 6-8 tails), pre-soaked if salted
• 8 cups water (for boiling)
• 1 large onion, quartered
• 4 cloves garlic, smashed
• 2 bay leaves
• 1 scotch bonnet pepper (whole, optional, for subtle heat – do not break!)
• 1 tablespoon white vinegar (helps tenderize)
• For the Barbadian Dry Rub (Seasoning for BBQ Pork):
• 2 tablespoons brown sugar
• 1 tablespoon smoked paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon black pepper
• 1 teaspoon salt (adjust if using salted pig tails)
• ½ teaspoon cayenne pepper (optional, for extra heat)
• ½ teaspoon allspice
• ¼ teaspoon ground cloves
• For the Homemade Caribbean BBQ Glaze (Pork BBQ Sauce Recipe):
• 1 tablespoon olive oil
• ½ cup finely chopped onion
• 2 cloves garlic, minced
• 1 cup ketchup
• ½ cup apple cider vinegar
• ¼ cup brown sugar
• 2 tablespoons molasses
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Dijon mustard
• ½ teaspoon smoked paprika
• ¼ teaspoon cayenne pepper (optional)
• Salt and black pepper to taste

Directions

1. Preparing and Boiling the Pig Tails
2. Pre-Soak (If using Salted Pig Tails): If your pig tails are salted, you must soak them overnight (8-12 hours) in a large bowl of cold water, changing the water every few hours. This removes excess salt. If using smoked pig tails, you can skip this step.
3. Clean & Rinse: Thoroughly rinse the pig tails under cold running water. Use a stiff brush if needed to remove any impurities. Pat them dry with paper towels.
4. First Boil (Desalination/Pre-tenderizing): Place the rinsed pig tails in a large pot. Cover them with fresh cold water. Bring to a boil, then reduce heat and simmer for 15-20 minutes. Drain the water and rinse the tails again. This helps remove more salt and any residual impurities.
5. Second Boil (Tenderizing): Return the pig tails to the clean pot. Add 8 cups of fresh water, quartered onion, smashed garlic cloves, bay leaves, whole scotch bonnet pepper (if using), and white vinegar.
6. Slow Simmer: Bring the water to a rolling boil, then reduce the heat to low, cover the pot, and simmer for 1.5 to 2 hours, or until the pig tails are incredibly tender and almost falling off the bone. They should be easily pierced with a fork but still hold their shape.
7. Cool & Drain: Carefully remove the pig tails from the pot and let them cool completely on a wire rack. Discard the boiling liquid and aromatics. Once cool, pat the tails completely dry with paper towels. This is crucial for getting a good crust on the grill.
8. Making the Homemade Caribbean BBQ Glaze
9. Sauté Aromatics: Heat olive oil in a medium saucepan over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
10. Combine Ingredients: Stir in the ketchup, apple cider vinegar, brown sugar, molasses, Worcestershire sauce, Dijon mustard, smoked paprika, and cayenne pepper (if using).
11. Simmer & Thicken: Bring the sauce to a gentle simmer, then reduce the heat to low. Let it simmer, uncovered, for 15-20 minutes, stirring occasionally, until it thickens to your desired consistency. It should coat the back of a spoon.
12. Season: Taste and adjust salt and black pepper as needed. Remove from heat and set aside.
13. Applying the Dry Rub & Grilling the Pig Tails
14. Prepare the Dry Rub: In a small bowl, combine all the ingredients for the Barbadian Dry Rub: brown sugar, smoked paprika, garlic powder, onion powder, dried thyme, dried oregano, black pepper, salt, cayenne pepper (if using), allspice, and ground cloves. Mix well.
15. Season the Pig Tails: Generously rub the cooled and dried pig tails with the dry rub, ensuring they are evenly coated on all sides. Let them sit at room temperature for at least 15-20 minutes to allow the flavors to meld (or refrigerate for up to an hour for deeper flavor).
16. Preheat Grill: Preheat your outdoor grill to medium-high heat (around 375-400°F or 190-200°C). Clean the grill grates and lightly oil them to prevent sticking.
17. Initial Grill: Place the seasoned pig tails directly on the hot grill grates. Grill for 5-7 minutes per side, turning occasionally, until they develop a beautiful char and crispy texture.
18. Glaze & Finish: Reduce the grill heat to medium-low. Begin brushing the pig tails generously with the homemade Caribbean BBQ Glaze. Continue to grill, turning and brushing every 2-3 minutes, for another 10-15 minutes. The glaze should caramelize and cling to the pig tails, forming a sticky, flavorful crust. Be careful not to let the sugar in the glaze burn.
19. Rest & Serve: Once beautifully glazed and caramelized, remove the pig tails from the grill. Let them rest for 5 minutes before serving. Garnish with fresh chopped parsley or cilantro, if desired.