The Ultimate BBQ Pig Feet: Slow-Cooked & Glazed to Perfection

By Jason Griffith

This isn’t just a meal; it’s a culinary tradition. For those who appreciate rich, melt-in-your-mouth meat that’s been slow-cooked until it’s practically butter, this BBQ Pig Feet recipe is a must-try. This classic Southern dish transforms a humble cut into something truly spectacular—tender, succulent, and coated in a sticky, tangy-sweet barbecue glaze.

The secret? A long, slow simmer in a deeply flavored broth that tenderizes the collagen, followed by a quick bake to set that glorious, thick barbecue sauce. Get ready for a delicious, old-school comfort food experience that will have everyone asking for seconds.

Why I Love This Recipe

This recipe is an absolute masterclass in simplicity and flavor. I love it because it takes a little patience, but the payoff is enormous. The initial simmer with the vinegar, onions, and peppers does two crucial things: it breaks down the meat to achieve that famous fall-off-the-bone texture, and it infuses the meat with a savory, spicy base layer of flavor.

The final step—baking the feet in the oven with a generous coat of your favorite BBQ sauce—creates a beautifully sticky, caramelized crust. It’s truly a labor of love that delivers a satisfying, deep flavor profile you simply can’t get from a quick-cooking meal.

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Ingredients

Quantity	Ingredient	Notes
8	Pigs’ Feet	Cleaned and well-washed.
2 Quarts	Water	Enough to fully submerge the feet.
2 Cups	White Vinegar	Essential for tenderizing the meat.
2 Large	Onions, chopped	Adds savory depth to the simmering liquid.
2	Green Bell Peppers, chopped	Provides aromatic flavor to the broth.
41​ Cup	Red Pepper Flakes	Adjust to your preferred heat level.
3 Tablespoons	Salt	Essential for seasoning the large volume of liquid.
1 Tablespoon	Black Pepper, freshly ground	Use fresh ground for the best flavor.
3 Cups	Barbecue Sauce	Use your favorite brand—sweet, smoky, or tangy.

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Swaps and Notes

• Vinegar: You can use apple cider vinegar for a slightly sweeter, fruitier tang if you don’t have white vinegar.
• Heat Level: 41​ cup of red pepper flakes provides a good kick. If you prefer milder flavor, start with 1-2 tablespoons.
• BBQ Sauce: This is where you can truly make it your own. I prefer a Kansas City-style (sweet and thick), but a vinegar-based Carolina sauce or a smoky Texas rub would also be fantastic.
• Vegetables: Feel free to add a few cloves of smashed garlic or a chopped stalk of celery to the simmering liquid for extra aromatic flavor.

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Step-by-Step Directions

1. The Initial Prep and Simmer

1. Wash and Place: Wash the pigs’ feet thoroughly under cold water. Place them in a large stockpot and pour in the 2 quarts of water.
2. Add Seasonings: Add the vinegar, onions, green peppers, red pepper flakes, salt, and black pepper to the pot.
3. Boil and Simmer: Heat the mixture to boiling over medium heat. Once boiling, immediately reduce the heat to a low simmer.
4. Cook for Tenderness: Cover the pot and cook until the meat is just about tender, about 221​ hours.
5. Skim and Stir: Skim any foam or impurities from the surface and stir the pigs’ feet occasionally during cooking to ensure even cooking.

2. The Final Bake and Glaze

1. Preheat Oven: Preheat your oven to 350∘F (180∘C).
2. Remove from Broth: Using a slotted spoon, carefully remove the pigs’ feet from the broth. You can save the broth for future use, such as in a great bowl of This Cajun Chicken Sausage Gumbo Is My Favorite Bowl of Southern Comfort.
3. Arrange and Sauce: Arrange the pigs’ feet side by side in two large baking pans, making sure they are in a single layer. Generously spoon the barbecue sauce over them, coating them completely.
4. Initial Bake: Bake at 350∘F for 15 minutes. This helps the sauce set slightly.
5. Finish Cooking: Reduce the oven heat to 300∘F (150∘C) and continue cooking until the pigs’ feet are incredibly tender, approximately 35–45 minutes. They should be falling apart when poked with a fork.

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Tips for Success

• Patience is Key: The long, slow simmer is non-negotiable. Don’t try to rush the process by increasing the heat. Low and slow is the only way to achieve that incredible, gelatinous, fall-off-the-bone texture.
• Start with Quality: Ensure the pigs’ feet are well-cleaned before starting. A good butcher should be able to provide cleaned feet, but always rinse them at home.
• Baking Pan Size: Use a pan that allows the feet to be in a single layer. This ensures the hot oven air can circulate around them, caramelizing the BBQ sauce evenly.
• Thick Sauce: If your BBQ sauce is thin, you can simmer it in a small saucepan for a few minutes to reduce it slightly, which will help it cling better to the meat during the final bake.

Serving Suggestions and Pairings

BBQ Pig Feet are rich and satisfying, so they pair best with sides that offer a little crunch, tang, or coolness to balance the flavor.

• Classic Comfort: Serve them alongside creamy macaroni and cheese or a scoop of collard greens.
• Starch: A fluffy bed of white rice is perfect for soaking up any extra barbecue glaze and juices.
• Drinks: Pair this rich, savory dish with a cold, crisp Lager or a refreshing glass of iced tea.
• Appetizer Pairing: Kick off your meal with a scoop of delicious This Beer Cheese Dip Is My Favorite Party Starter That Disappears In Minutes.

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Nutritional Information (per serving)

Please note this is an estimate and can vary based on the specific cut of meat and the type of BBQ sauce used.

Component	Estimate
Calories	450 – 550 kcal
Protein	30 – 40 g
Fat	35 – 45 g
Carbohydrates	15 – 20 g
Fiber	1 – 2 g

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The nutritional value of pig feet comes largely from collagen and protein. The calorie count will mostly be influenced by the fat content and the amount of sugar in your chosen barbecue sauce.

Storage and Leftover Tips

• Storage: Once cooled, store leftover BBQ Pig Feet in an airtight container in the refrigerator for up to 3–4 days.
• Freezing: You can freeze the cooked, sauced feet for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheating: The best way to reheat is in the oven. Place the feet in a pan, add a splash of water or a little extra BBQ sauce, cover with foil, and bake at 325∘F (160∘C) until heated through. You can also use a microwave, but the oven is better for maintaining the texture.

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More Recipes You Will Love

If you enjoy old-school comfort food and dishes that are slow-cooked to perfection, here are a few other recipes you should try:

• Classic Spaghetti Recipe with Homemade Sauce
• Easy Cheesy Chicken Sliders with Marinara Garlic Butter
• The Best Peanut Butter Brownies I’ve Ever Made (And I’ve Made A Lot)

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Final Thoughts

This BBQ Pig Feet recipe is more than just a meal; it’s a connection to history and the beautiful simplicity of traditional Southern cooking. Don’t be intimidated by the cook time—it’s mostly hands-off simmering. The result is a truly unforgettable dish that is succulent, savory, and perfectly glazed.

If you give this recipe a try, let me know what you think! Did you use a spicy BBQ sauce or a sweet one? I love hearing about your kitchen experiments. Be sure to follow us on social media for more classic, comforting recipes!