mhoye@mhoye@mastodon.social
Soy sauce, brown sugar, slow roasted garlic and dijon mustard is now my favorite pork marinade. Equally generous portions of all of it, make it in the morning and let the meat soak in it a few hours on the day you want it for dinner.
Cook the meat slowly and indirectly until you get close to 130F, then get the char marks on; the sugar will burn fast, so don't throw it straight on the grill.
Get a good digital meat thermometer, they're necessary.