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RBR Tailgating: Pork Marinade

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Since it's Arkansas week, you know we have to do something with pork.  After debating various bacon wrapped creations, I decided to go with good ol' pork chops instead and post this marinade I intend to use.  It comes from the book Paul Kirk's Championship Barbecue Sauces.  I picked it up a few years ago and, amusingly, haven't really cared for many of the sauces in it (they aren't bad, but none of them were so mind blowingly good that I would regularly put the effort into making them when there are plenty of store boughts that I like just as well).  It does have an extensive selection of quality marinades and dry rubs, though, so if that's your thing order a copy and get to it.  Anyway, here is his recipe for a pork marinade that, full disclosure, I haven't tried yet but figure this is as good an opportunity as any.

1/2 cup (1 stick) butter
1/2 cup minced onions
1/2 cup Worcestershire sauce
1/4 cup white vinegar (optional: use red wine vinegar to mellow the acidity)
1 teaspoon black pepper
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon dried marjoram

Melt the butter in a nonreactive saucepan over medium heat. Add the onions, and saute until they are soft.  Add the rest of the ingredients, and simmer for 15 minutes, stirring occasionally.  Let the marinade cool to room temperature before using. Marinate pork for 4 to 6 hours.