With the help of your Instant Pot®, this Mexican pork stew is soft and fragrant. Serve as tacos or alongside rice and beans.
| Prep Time: | 25 mins |
| Cook Time: | 2 hrs 50 mins |
| Total Time: | 3 hrs 15 mins |
| Servings: | 4 |
Ingredients
- 8 pig tails, rinsed
- 1 medium onion, coarsely chopped
- 6 cloves garlic, halved
- 1 teaspoon red pepper flakes, or to taste
- 1 teaspoon salt
Instructions
- Place pig tails in a large stockpot and fill with enough cold water to cover. Cover the pot and bring to a boil. Boil for 10 to 15 minutes. Drain in a colander and clean the pot.
- Return tails to the pot and cover again with cold water. Add onion, garlic, pepper flakes, and salt; bring to a boil. Cook at a boil until tails are almost falling apart, about 2 hours.
- Preheat the oven to 375 degrees F (190 degrees C). Line a roasting pan with aluminum foil.
- Drain pig tails and place on the prepared roasting pan. Discard or save stock for another use (see tip below).
- Roast in the preheated oven until tails pop and sizzle and the skin browns, 30 to 40 minutes. Very carefully open the oven door and remove from the oven. Allow tails to cool before serving.
- The leftover stock can be used to cook turnip greens, cabbage, or black-eyed peas.
Nutrition Facts
| Calories | 408 kcal |
| Carbohydrate | 5 g |
| Cholesterol | 126 mg |
| Dietary Fiber | 1 g |
| Protein | 17 g |
| Saturated Fat | 12 g |
| Sodium | 608 mg |
| Sugars | 1 g |
| Fat | 35 g |
| Unsaturated Fat | 0 g |
Reviews
Excellent
Garlic salt instead of garlic cloves, added ranch seasoning. N mustard
Excellent
Pig tails. Delicious!!! Who knew????? This was my first time eating pig tails. I cooked them for 45 minutes in a pressure cooker, drained them well and finished them up in my new air fryer oven for about 25 minutes ( some took a little longer to crisp up, so I removed the smaller ones and gave the others another 10 minutes in the air fryer). I made a dressing of soy sauce, white cooking wine, and balsamic vinegar and added just a little no calorie sweetener. I am hooked. Now I’m wondering at my ripe old age of 75, what else have I been missing?
No changes! Just like my Bigma used to make! Deelicious!
Sorry they didn’t make it to the oven. I tried them and before I knew it, they were gone!
My pig tails came out perfect!!!
For me it needed more seasoning.
Great meal never had pig tails but my husband is from the south and I’m from the north and he wanted me to make him some pig tails and when I Tryed this recipe he was surprised I did so well cooking his his favorite dish thanks it was a awesome meal
This is a great recipe, and though I haven’t made this recipe exactly, I’ve been eating pigtails all my life. I usually take them to the next level of deliciousness, while roasting them, by glazing them with a sweet and spicy barbecue sauce until they are fork tender; alternating between having them covered, and uncovered, with each addition of the sauce, every thirty minutes until done. Serve with some collard greens, mac & cheese, and cornbread, and you’ll slap yo’ self for not making this sooner. This also works with fresh ham hocks, but the pigtails are awesome.
I added bbq spice before putting into the oven
I’ve tried this recipe because it seemed the closest to what my grandfather used, but instead of the basic seasonings I added some thyme, distilled vinegar, and garlic powder. Plus more salt and crushed peppers than indicated in the original recipe. Also I used a crock pot instead. Turned out perfect!!!
I have not tried this recipe as yet but it sounds amazing. I love salted pig tail and use it in many dishes, it has such an awesome flavour but I’ve never tried this. I’m going to go out and buy some and try this as soon as possible. I am also from the Caribbean. Thanks for the great idea!
Great! Thank you!
I even added EXTRA seasoning but it was still flavorless;despite that it was strangely ok
Very good!! High in fat so dont make it a regular habit but they are awesome. I sprinkled a little cajun seasoning on them before i put them in the oven and i couldnt stop eating them although i knew i should!
I wasn’t sure what to do with the garlic so I boiled it along with the pig tails. The pig tails came out exactly the way they did in picture, however the meat had no taste. I am not sure how to improve the taste.
Thank you, I always cook pig tails. Only after the boiling point, let cool and remove all bones. I add a package of baby lima’s, a large chopped onion,one tsp. garlic and black pepper. Cornbread goes great. I usually freeze a couple containers and serve as a side for another day.
I’ve never had pig tails before.I see them in the store and a friend makes Stone Stew and includes them along with some other “stuff”. I think I’ll have these along with my blackeyes and collards for New Year’s Day. Keryne, you’re a true Nubian Soul with your recipes. Keep them coming!
Great Recipe, I served it with turnip Greens and Cornbread. I submitted a pic so look for it to be up sooon
Great idea, I’m from the Caribbean and we stop at the boiling part, this is an awesome recipe there should be more recipes like this.