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Jamaican Rum-Glazed BBQ Pig’s Tail

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This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
Jamaican Rum-Glazed BBQ Pig’s Tail


for 4 servings

Green Seasoning

  • 1 cup fresh cilantro (40 g)
  • 1 cup fresh parsley (40 g)
  • ¼ cup water (60 mL)
  • 1 scotch bonnet pepper
  • salt, to taste
  • pepper, to taste

BBQ Pig’s Tail

  • 2 lb cured pig's tail (905 g)
  • 3 cups BBQ sauce (780 g)
  • ½ cup ketchup (120 g)
  • 3 tablespoons brown sugar
  • ½ cup dark rum (120 mL)
  • 3 tablespoons garlic, minced
  • 1 teaspoon ground ginger
  • 1 teaspoon worcestershire sauce
  • 1 teaspoon mustard

Nutrition Info

    Calories 1023
    Fat 33g
    Carbs 103g
    Fiber 2g
    Sugar 81g
    Protein 54g

Estimated values based on one serving size.


  1. Blend together ingredients for green seasoning.
  2. Add pig’s tail to pot of boiling water for 20 minutes to rinse.
  3. 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)
  4. Remove pig’s tail from the water after 15 minutes ensuring not to rinse them off the second time.
  5. Heat BBQ grill to 350°F (180°C) or set oven to 350°F (180°C).
  6. Combine the BBQ sauce, ketchup, mustard, brown sugar, rum, garlic, ginger, Worcestershire sauce, and mustard in a medium bowl.
  7. 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.
  8. 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.
  9. Best served hot!

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