Jan 27, 2007 Posted in Entrées, Recipes

Mexican Pork Marinade

 

Chef: Ken Wolfe
January, 2007

This recipe is good for ribs or shoulder. Makes 1 ½ gallon (enough for 1 leg)

6 c     water
1 ½ c sugar
¼ c    kosher salt
1 T    thyme
½ T         ground cumin
3       bay leaves
1 t     black pepper
1 t         Mexican oregano, toasted
3 T    chile pepper flakes, toasted
4       whole allspice
4       whole cloves
1         cinnamon stick

Heat the water and combine all of the ingredients until the sugar and the salt are dissolved. Marinate ribs for a few hours or a shoulder overnight. Smoke slowly, never over 225°. Baste toward the end.