Pig'N
"One little piggy lived in a stray house. The wolf huffed and puffed and blew the little piggy house in. One little piggy lived in a log house. The wolf huffed and puffed and blew the little piggy house in. One little piggy lived in a brick house. The wolf huffed and puffed but this little piggy house stood the test of destruction."
- Inspired by The Three Little Pigs
2 packs pigtails
2 16oz water
2 tablespoon applecider vinegar
black pepper (seasoning)
salt (seasoning)
ground turmeric (seasoning)
2 dried basil leaves
2 garlic cloves
1/2 stick of unsalted butter
your choice of barbeque sauce
Rinse pigtails in water.
Warm your dutch oven pot while you are seasoning the pigtails.
Season the pigtails with black pepper, salt, and ground turmeric. Season to desired taste.
After the pigtails are seasoned, put the pigtails, butter, and garlic cloves in the dutch oven pot until seared.
When the pigtails are seared add water and apple cider vinegar. This is the beginning of a homemade brine!
Add dried basil leaves. Bring brine to a boil. Then, simmer on medium-low for 15 to 25 minutes.
Next, drain the pigtails with a colander.
Once the pigtails are drained return the pigtails to the dutch oven pot on low heat.
Add your choice of barbeque sauce. Stir until all pigtails are coated.
Turn heat off when pigtails are completely coated.
Ready to serve!
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