Prep 1 hr
Cook 1 hr 20 mins
This is the best marinade for pork that I have ever used. It comes from an old Sunset Magazine cookbook. I usually make kabobs instead of an entire pork butt, reducing marinating time to 8 hrs and cooking time as needed.Preparation time does not include marinating.
- 3 lbs boneless pork butt, butterflied to form a steak 1 1/2 in. thick, trimmed of outside fat
- 2⁄3 cup packed parsley sprig
- 1 -2 garlic clove
- 1 medium onion, cut into chunks
- 1 small bell pepper, seeded and cut up into chunks (red or green)
- 1⁄2 cup white vinegar
- 1⁄4 cup oil
- 1 1⁄2 teaspoons salt
- 1⁄4 teaspoon fresh ground pepper
- Score top of meat with three lengthwise and 5 cross wise cuts, making each cut about 1/2 inches deep. Place in baking pan, scored side up. If making kabobs, cut into 1 to 1/2 inches cubes and place in a large plastic bag.
- In food processor, finely chop parley and transfer to a bowl. Chop garlic, add bell pepper and onion and process until finely chopped. Add to parsley with all remaining ingredients. Mix together well and pour over meat.
- Cover/seal and refrigerate for at least 2 hours or until next day. (Up to 8 hours for cubes).
- Set up grill for indirect heat for steak, direct heat for kabobs.
- Drain meat, reserving marinade. Place on grill, scored side down, over drip pan. Cook one side for about 40 min., turn over and cook about 30 minutes longer or until meat thermometer reads 150 deg. (For kabobs, thread meat onto skewers. Will take about 15-20 minute total cooking time). Baste frequently with marinade.
- Let meat rest for 10 minute Heat remaining marinade in saucepan until it comes to a simmer, let simmer for three or four minutes. Slice pork thinly, serve with sauce.
Great blend of flavors. I made mine in the crockpot because I started with frozen meat. This worked really good. Made for PRMR.
i cant use this recipe but it will definitely help me!
We just loved this! We used the marinade for kebabs and let it marinate for 3 hours; followed the recipe fully except for adding quite a bit more garlic. We will for sure be making this again; I loved the slight tanginess from the vinegar. Served with herbed couscous and tomato salad on a super hot summer night.