- 6 pig tails (1 1/2 to 2 pounds)
- 2 quarts stock low sodium store-bought or homemade chicken broth (or water)
- Kosher salt
- Olive oil
Place the tails in a pot and cover with stock or water. Bring to a boil, reduce to a simmer, then cover and cook until tender, about two hours, adding extra liquid as needed. Let the tails cool, then remove the tails from the stock and set the stock aside for another use. Season the tails with salt.
Light one half chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Brush the tails with a little olive oil. Grill, turning every few minutes until the skin is crispy and the meat is brown, 15-20 minutes. Remove from grill and serve with your choice of garnishes and seasonings.
3-quart saucepan, grill