Ol’ Gramma’s Stone Fruit Marinade
3 Sun West* nectarines,
peaches or plums
1/2 cup packed light
3 tablespoons olive oil
1/4 cup seasoned
2 tablespoons crushed red
pepper (or to taste)
1/2 teaspoon ground
1 teaspoon garlic powder
1 teaspoon onion powder
1 3- to 4-pound
boneless pork loin
Remove pits from fruit, cut the fruit into chunks and
place in a blender.
Add brown sugar, olive oil, vinegar, Worcestershire
sauce, red pepper, black pepper, garlic powder and
onion powder. Blend until pureed.
Pour the mixture over the pork and marinate in the
refrigerator for 12-24 hours. Discard the marinade.
Barbecue pork over low heat until the internal
temperature is 155°F. Makes 4-6 servings.
Tip: This can also be used to marinate one
Brands may vary by region; substitute a similar product.
Pulled Pork and
Best Brands Corp.
1 package ( 1 dozen)
Butter or margarine,
36 ounces barbecued
pulled pork, warmed
12 ounces deli
Preheat the oven broiler.
Cut individual rolls in half horizontally. Spread cut
sides of rolls with butter or margarine. Toast under
Fill each roll with 3 ounces pulled pork and top pork
with 1 ounce coleslaw.
Serve immediately. Makes 12 sandwiches.