wilkes

This works great just let it cool and put on pork for 12 hours or all night.

BBQ Mop
1 cup vinegar, cider or wine
5 tablespoons Worcestershire sauce
2/3 cup salad oil
3 tablespoons butter
1 lemon, sliced
3 cloves of garlic, crushed
2 tablespoons crushed ginger
2 tablespoons dry mustard
Combine all ingredients in a saucepan and heat until flavors are nicely blended (do not boil).
Use to baste any meat or poultry.

Ten Marinades
All of these marinades may also be used for basting.
Make extra, and set
aside, to brush on while the food is cooking. Try them on your favorite
meats, seafood, and vegetables.
For each marinade, simply combine all the ingredients, mix well, set aside
some for basting, if desired, then pour the rest over the food to
marinate. Also, try preparing the marinade
a day ahead of time and storing
it in the fridge to let the flavors combine.

Southwestern Marinade
1 cup salsa
1/2 cup lime juice
1/2 cup beer
2 cloves garlic, minced
1 tablespoon fresh cilantro, chopped fine
1-1/2 teaspoons ground ***in
1/4 teaspoon ground red pepper
1/4 teaspoon black pepper

Olive Oil-Lemon Marinade
1 cup olive oil
Juice of three lemons
2 teaspoons lemon thyme, if available
1 teaspoon black pepper, or to taste
When basting, mix with the brush to
keep the oil and lemon combined.

Hawaiian Marinade
2 cups pineapple juice
1/2 cup honey
2 tablespoon soy sauce
1/4 cup chopped green onion
2 cloves garlic, minced

Asian Fusion Marinade
1/2 cup light soy sauce
1/2 cup oyster sauce
1/4 cup rice vinegar
1/4 cup peanut oil
1/4 cup cilantro, chopped
4 cloves garlic, chopped
3 scallions, chopped (white and green parts)
1 tablespoon fresh ginger, grated
2 teaspoons sugar
1 chile pepper, chopped fine

Bloody Mary Marinade
3/4 cup V-8 or tomato juice
1/4 cup vodka
1 teaspoon prepared horseradish
1 teaspoon lemon juice
1/2 teaspoon soy sauce
1/2 teaspoon hot pepper sauce, or to taste

Italian Marinade
2 cloves garlic, minced
1/2 cup balsamic vinegar
1/2 cup olive oil
1 teaspoon fresh lemon juice
1 teaspoon salt
1/2 teaspoon freshly ground pepper
4 tablespoons fresh basil, chopped

Orange Spice Marinade
1 cup olive oil
1/2 teaspoon cinnamon
1/2 cup red wine vinegar
2 tablespoons lemon juice
1/4 cup grated orange rind
1 scallion, chopped (white and green parts)
1/4 teaspoon ground clove

Dill & Scallion Marinade
1/2 cup scallions, chopped (white and green parts)
1/2 cup fresh dill, chopped fine
1/3 cup olive oil
4 tablespoons fresh lemon juice
1/2 teaspoon Dijon mustard

Raspberry Peppercorn Marinade
4 cups raspberry puree
1 cup honey
1/4 cup black peppercorns, crushed
1 small onlion, minced
2 cloves garlic, minced fine
1/2 cup fresh parsely, chopped
2 tablespoons red wine vinegar
2 tablespoons fresh lemon juice

Lemon- Apricot Marinade
1/2 cup apricot preserves
1/4 cup pitted green olives, chopped
3 tablespoons fresh lemon juice
1 tablespoon lemon rind, grated
1 teaspoon freshly ground black pepper
1/4 teaspoon salt

marinade in bourbon...adds a great flavor and the alcohol tenderizes the meat. It really is good!

crock pot them, i do that to mine all the time. so tender and juicy. add whatever you like or add nothing. sometimes i even add bbq sauce when they are about done and have bbq pork.

I have 4 small boneless pork chops thawing in the 'frige. What would be a good marinade OR a good way to prepare them so they stay tender for dinner later this week? Thanks a lot.