Wednesday, May 16, 2012

Pork Marinade from Rochelle

4-6 pieces Pork ¼ teaspoon Dry Mustard
1 ½ Cups Brown Sugar
¾ Cup Chile Sauce
¾ Cup Pineapple Juice
2 teaspoons White Sugar

Mix together all ingredients minus pork in large ziplock bag.  Add in meat, mix again.

Freezer Instructions: Double bag with freezer bag to avoid freezer burn.
Cooking Instructions:  Thaw.  Grill until desired doneness.

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