Black Magic Marinade

March 3, 2014
Black Magic Marinade

Author Notes:

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


Serves: 3-4


  • 3-4 tablespoons Freshly ground, medium roast coffee
  • 2 tablespoons Brown Deli Mustard
  • 1/3 cup balsamic vinegar
  • 3 teaspoons minced garlic
  • Zest of 1/2 medium orange
  • Good, strong olive oil
  • Fresh Breadcrumbs
  • Salt and pepper
  • 1 bone-in, pork shoulder roast, approximately 6-8 pounds
In This Recipe


  1. Combine everything from the coffee grounds through the orange zest in a small bowl.
  2. Add enough olive oil to make a slurry; add enough breadcrumbs to turn this into a paste.
  3. Season the pork liberally with salt and pepper, and score the fat cap with a sharp knife so the fat renders and carries the marinade over the rest of the pork. I prefer to cook the pork with the fat-side up, so that in the last 30-45 minutes of cooking it can crisp. Slather the pork with every last bit of the marinade, adding olive oil or breadcrumbs to keep the consistency similar to a loose paste.
  4. Cover the pork with aluminum foil and allow it to marinate as long as possible, preferably overnight. When ready to cook, bring to room temperature, and roast at 400 degrees for 25 minutes. Reduce the oven temperature to 350 degrees, and cook until fork tender, approximately 15-20 minutes per pound.

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Reviews (5) Questions (0)

5 Reviews

LE B. 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!
Author Comment
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.
Author Comment
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?