Ol’ Gramma’s Stone Fruit Marinade
SunWest
3 Sun West* nectarines,
peaches or plums
1/2 cup packed light
brown sugar
3 tablespoons olive oil
1/4 cup seasoned
rice vinegar
1/2 teaspoon
Worcestershire sauce
2 tablespoons crushed red
pepper (or to taste)
1/2 teaspoon ground
black pepper
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
whole chicken.
Brands may vary by region; substitute a similar product.
Pulled Pork and
Coleslaw Sandwiches
Best Brands Corp.
1 package ( 1 dozen)
Kirkland Signature
fresh bakery
sweet rolls
Butter or margarine,
softened
36 ounces barbecued
pulled pork, warmed
12 ounces deli
coleslaw, chilled
Preheat the oven broiler.
Cut individual rolls in half horizontally. Spread cut
sides of rolls with butter or margarine. Toast under
the broiler.
Fill each roll with 3 ounces pulled pork and top pork
with 1 ounce coleslaw.
Serve immediately. Makes 12 sandwiches.
