I have a question about the recipe "Oven barbecued pork" from Kayb.
Is it OK to marinate the wrapped pork for a much lesser time?
Amanda is a co-founder of Food52.
It's a dry brine, so I'd try to do it for at least 4 hours -- is this what you had in mind by less time?
Thank you. I'm working on it now.
Sure. I've done it by just putting on the rub and going straight to the oven. It's just the longer you marinate it, the deeper into the meat the spice flavor will migrate. But if you're going to pull the pork and mix the crust in with the interior anyway, you accomplish a similar thing. Hope you enjoy!
Please enter a valid email address.
Well played. You deserve a cookie.
Thank us later!
29 Genius Recipes to Freeze Now
In 1969, Kraft Split Its Jell-O into Three
Our Latest Contest Winner
Recipe of the Day
Do Monster Cereals Really Have a Cult Following?
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.