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re: Pork roast marinade
Posted on 5/18/13 at 9:35 am to MeridianDog
Posted on 5/18/13 at 9:35 am to MeridianDog
I'd combine the suggestions. Brine in your favorite seasoning, at least 24 hours, dry and apply rub. Even if cooking down in a gravy, I still like to put a high heat crust on first. The sugar in your rub will make it easy to burn, but oh that crust of a piece of pork....yum!
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