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    You are in: Home / Community Forums / Cooking Q & A / Marinating meat AFTER browning?
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    Marinating meat AFTER browning?

    Tue Jan 22, 2013 9:28 pm
    Newbie "Fry Cook" Poster
    Hello Foodies,

    I'm trying to develop a pork al pastor recipe that works well for me, and I know I want to make it using pork shoulder. What if I trim a boneless pork shoulder, cut it into chunks, brown it and THEN marinate it? Will the process of browning prevent the absorption of flavors? I want to bring the flavor of the browned meat to the party, but I don't want to have to dig it out of a bunch of braising sauce to brown it, only to have to re-add it to the braising sauce later.

    If anyone was wondering, I plan on marinating my pork in chipotles, adobo sauce, achiote paste, additional garlic (achiote has garlic) and pineapples. I'll then top it with shredded cabbage, jalapenos and store bought salsa verde and creme fraiche. If it works out well, I'll let you know.
    Tue Jan 22, 2013 9:34 pm Groupie
    It seems to me that browning it first will seize up the protein fibers on the surface and impede absorption of the marinade. Carnitas are browned toward the end anyway, in the rendered fat, so I'd just do them the traditional way.
    Pork al pastor (shepherd's style) is rmarinated and then roasted whole on a spit, not braised, and is allegedy based on Lebanese immigrants' shawarma. It's chopped up after cooking.
    Wed Jan 23, 2013 3:16 am Groupie
    My answer would be "no" too., You can keep cooking in a solution to make it fall apart, but marinating wouldn't work in my opinion.
    Wed Jan 23, 2013 6:22 am Groupie
    I concur as well. Marination only penetrates meat with flavor for a bare few millimeters to begin with; once it's browned, those millimeters are clamped down and unavailable. (Salt and sugar penetrate further, but larger flavor compounds don't.)
    Wed Jan 23, 2013 4:35 pm Groupie
    and your dish sounds delicious icon_biggrin.gif icon_biggrin.gif
    Wed Jan 23, 2013 11:57 pm
    Newbie "Fry Cook" Poster
    Thanks for your replies. I'm trying to think of ways that would recreate the shawarma style rotisserie cooking method the best way that I can with regular home cooking equipment and I was under the impression that I needed to slow cook the pork but maybe it's higher heat than I thought.
    Thu Jan 24, 2013 5:38 am Groupie
    If it's the thin shaved meat you're looking for, your best bet at home is to get the raw meat sliced paper-thin on a meat slicer, then marinate it and grill it. If it's the rotisserie-style experience you're after, consider making souvlaki instead, and spit-grilling marinated cubes of meat.
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