¼ cup soy sauce (now I use coconut aminos…no more soy for me. I bought fish sauce for this purpose one time but couldn’t get past the odor, so I didn’t use it!) OR Wheat-Free Tamari
¼ cup Worcestershire (wish I had a soy-free idea for this…maybe just more coconut aminos or plain water)
¼ cup olive oil
1 teaspoon each:
thyme
marjoram
sage
garlic powder
onion powder
ground ginger
salt
pepper
Combine and marinate for a day.
Remove from marinade and bake at 375 just until it reaches 160 degrees. Remove from oven and let it rest for about 20 minutes before slicing into medallions.
PORK LOIN
Use same marinade as above.
Slice the loin into 1” thick pieces and place in bowl or bag with marinade. Marinate overnight.
Remove from marinade and cook on the charcoal or gas grill just until done, 160 degrees.
PULLED PORK BARBEQUE
Using the dry rub above, generously rub a pork shoulder or boston butt, wrap it and refrigerate it overnight.
When ready to cook, sprinkle it with a little liquid smoke and cook in a crock pot on low for about 8-10 hours, or until it easily pulls apart with a fork.
OR
Cook it in a smoker at 225 for 6 hours, remove, wrap in heavy foil, and finish it in the oven at 225 for another 2-4 hours.
Remove from oven and let it cool for about 30 minutes, then pull it apart with two forks.
Thanks Anthony!
yeah nice