HOW TO COOK PIG TAILS IN A CROCK POT RECIPES

SOUTHERN STYLE PIG TAILS RECIPE | ALLRECIPES

Southern Style Pig Tails Recipe | Allrecipes image

A lot of ethnic recipes use pig tails. They are great as a meat dish with turnip greens, black-eyed peas, or boiled cabbage. My recipe cooks the tails, twice and the result is a crispy crackling covering the tail, that you can eat or save for crackling in cornbread. The crushed red pepper can be used liberally for a spicy taste. Be sure to buy pig tails that have a lot of meat around the upper part.

Provided by KERYNE

Categories Meat and Poultry Pork

Total Time 3 hours 15 minutes

Prep Time 15 minutes

Cook Time 3 hours 0 minutes

Yield 4 servings

Number Of Ingredients 5

Ingredients

8 pig tails, rinsed
6 cloves garlic, halved
1 onion, coarsely chopped
1 teaspoon red pepper flakes, or to taste
1 teaspoon salt

Steps:

Place the pig tails in a large stock pot, and fill with enough water to cover. Cover the pot, and bring to a boil. Boil for 10 to 15 minutes. Drain, and clean the pot of any debris, then return the tails to the pot and cover with cold water. Bring to a boil again, and season with onion, red pepper flakes and salt. Boil for about 2 hours, or until the tails are almost falling apart.
Preheat the oven to 375 degrees F (190 degrees C). Line a roasting pan with aluminum foil.
Drain the pig tails, and place them on the roasting pan. The stock from the tails may be used to cook turnip greens, cabbage or black-eye peas.
Roast the tails for 30 to 40 minutes, until the tails pop and sizzle and the skin browns. Take care when opening the oven door. Allow the tails to cool, and serve with your favorite side dishes.

Nutrition Facts : Calories 408.2 calories, CarbohydrateContent 4.5 g, CholesterolContent 126.4 mg, FatContent 35.3 g, FiberContent 0.8 g, ProteinContent 17.3 g, SaturatedFatContent 12.2 g, SodiumContent 608 mg, SugarContent 1.3 g

SAUERKRAUT WITH PIGTAILS RECIPE | ALLRECIPES

Sauerkraut with Pigtails Recipe | Allrecipes image

Sauerkraut, caraway seeds and homemade dumplings. I made this as a side dish for Pork on my daughters second birthday and EVERYBODY raved!!!

Provided by Tracie

Categories Side Dish Potato

Total Time 2 hours 30 minutes

Prep Time 30 minutes

Cook Time 2 hours 0 minutes

Yield 8 servings

Number Of Ingredients 11

Ingredients

4 pounds sauerkraut - rinsed and drained
5 (14 ounce) cans chicken broth
1 tablespoon caraway seeds
2?¼ cups water
1 cup milk
1 tablespoon (1 stick) margarine, melted
2?¼ cups instant mashed potato flakes
2 eggs
1 tablespoon baking powder
3 cups all-purpose flour, or as needed
salt and pepper to taste

Steps:

Pour the sauerkraut into a slow cooker with one can of the chicken broth and the caraway seeds. Cover, and cook on Low for 2 hours.
Pour the remaining cans of chicken broth into a large pot, and bring to a rapid boil.
In another saucepan, bring water, milk and margarine to a boil. Mix in instant potato flaked until well blended, remove from heat, and stir in the eggs, baking powder, and enough flour so that the dough is firm but not sticky.
Pour the remaining cans of chicken broth into a large pot, and bring to a rapid boil. Pinch off pieces of the potato dough, and roll them into long thin dumplings (like pigtails). Drop the tails into the boiling chicken broth, and cook for 15 to 20 minutes.
Strain the dumplings from the broth, and add them to the sauerkraut in the slow cooker. Season with salt and pepper.

Nutrition Facts : Calories 328.2 calories, CarbohydrateContent 60 g, CholesterolContent 55 mg, FatContent 4.7 g, FiberContent 8.5 g, ProteinContent 12 g, SaturatedFatContent 1.2 g, SodiumContent 2859.9 mg, SugarContent 7 g

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