Knock Off 'Blue Pail' Pig Tails

I have been trying to replicate Blue Pail Pigtails (Schneiders). Kevin Stemmler owner of Stemmlers in Heidelberg (always have pigtails, make great beef broth and have curbside) advised me to cook them in beef broth and then let them sit in the fridge for a few days in the broth. I did them in the oven for 3 hours at 300F. Kevin's father knew people who worked at Schneiders and that is what they did. Later in the week I connected with a former Chef at the Charcoal. He told me the Charcoal roasted theirs's in pork broth then finished them on the grill. I finished these last night on the BBQ with a brown sugar sauce. They turned out really well.