Gerard's Smoked and Roasted Pork; Marinade, Brine, Crust
| Yield: | 14 Servings |
| Categories: | Marinades, Smoker |
| MARINADE | ||
| 3 | c | Water |
| 1 | c | Orange juice |
| 1 | c | Sherry |
| 2 | tb | Whole grain mustard |
| 1 | tb | Salt |
| 1/2 | c | Brown sugar |
| 1 | Onion; finely chopped | |
| 1 | tb | Rosemary; chopped |
| 1/4 | c | Balsamic vinegar |
| 6 | Bay leaves; (up to 8) | |
| 2 | ts | Cracked black pepper |
| 1/4 | c | Worcestershire sauce |
| 1 | tb | Chopped garlic |
| 1/2 | c | Soy sauce; low sodium |
| BRINE | ||
| 1 | ts | Salt |
| 2 | ts | Sugar |
| 1/3 | c | Warm water |
| 1/4 | c | Oil; such as |
| Roasted garlic olive oil | ||
| HERB CRUST | ||
| 3 | tb | Chopped herbs; see note |
| 1 | tb | Chopped garlic |
| 1 | ts | Salt |
| 8 | Grinds black pepper; (up To 10) |
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