6 lbs. pigs feet, split
2 lg. onions
2 tbsp. Abdobo (Goya)
2 tbsp. Black pepper
1 pt. cider vinegar
1 lg. bottle Kraft Hickory Barbeque Sauce
1 c. tomato sauce
Baking soda

Wash pig feet well in solution of baking soda and vinegar. For best result, use vegetable brush to remove butcher debris and coarse skin. Burn any excess hairs off feet, holding over pilot on stove. Place pigs feet in large pot along with cut onions, pint cider vinegar, 2 tablespoons adobo, black pepper; bring to boil. Reduce flame to medium. Top on pot reduces flavor loss. Boil approximately 2 hours. Take pigs feet out of pot and place in roasting pan. Blend B-B-Q sauce with 1 large can tomato sauce. Pour mixture over pigs feet, add 1 cup water, scatter 1 cup drained stuffed olives over meat. Cover and bake at 350 degrees for 20 minutes.