Black Magic Marinade

March  3, 2014
2 Ratings
  • Prep time 15 minutes
  • Makes about 1/2 cup
Author Notes

I like using this wet marinade on pork shoulder, but I've tried it on beef - hamburgers, in particular - and its equally as unique and delicious. It's weird, quirky, messy, and unexpectedly delicious in my opinion. I've found that it is best not to tell your diners what's in the marinade, as I've gotten stares of uncertainty and leeriness when Ive mentioned the contents - until they taste it mingling with the umami of the pork and the juiciness from the meat underneath. All of the measurements are approximated, and benefit from personalization to your personal tastes. —Jr0717

What You'll Need
  • 3 tablespoons Freshly ground, medium roast coffee
  • 1.5 tablespoons Brown Deli Mustard
  • 3 tablespoons Apple Cider Vinegar
  • 1/2 tablespoon minced garlic
  • Zest of 1/2 medium orange
  • about 1/2 cups Fresh Breadcrumbs
  • 1 tablespoon brown sugar
  • 1.5 teaspoons Salt
  • 1/2 teaspoon Black pepper
  • Good, strong olive oil
  1. Combine everything from the coffee grounds through the black pepper in a small bowl.
  2. Add enough olive oil to make a spreadable paste. If you get olive-oil-glug-happy, just add more breadcrumbs to adjust the consistency.
  3. Season your protein with additional salt and pepper if desired, and then generously slather with the marinade. While you can cook your protein immediately, the marinade has a chance to work that signature magic if it sets for several hours, or even overnight.
  4. Cook your protein until almost at the right temperature, and then uncover and broil to create a crust that'll keep them coming back for more!

See what other Food52ers are saying.

  • LeBec Fin
    LeBec Fin
  • Sam Avola
    Sam Avola
  • Jr0717
  • Tarragon

5 Reviews

LeBec F. February 3, 2016
this is so intriguing! the only thing i find 'weird' about it is the bread crumbs, but i will be so interested to see how it turns out!
Jr0717 February 3, 2016
Let me know how it goes! I use the breadcrumbs to give the marinade a paste-like quality, so it really sticks, and it gets a bit crusty as the pork cooks, so it's another layer of flavor.
Jr0717 March 6, 2014
I apologize for the incomplete ingredient list! I had trouble with my internet connection when I added this. I'll fix it Asap!
Sam A. March 4, 2014
Ingredients listed are incomplete...
Tarragon March 4, 2014
I believe you are missing some ingredients - orange zest, mustard, anything else?