Venezuelan Barbecued Pork

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This is the best marinade for pork that i have ever used. It comes from an old sunset magazine cookbook. I usually make kabobs instead of an entire pork butt, reducing marinating time to 8 hrs and cooking time as needed.preparation time does not include marinating.

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Steps

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Score top of meat with three lengthwise and 5 cross wise cuts , making each cut about 1 / 2 inches deep.

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Place in baking pan , scored side up.

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If making kabobs , cut into 1 to 1 / 2 inches cubes and place in a large plastic bag.

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In food processor , finely chop parley and transfer to a bowl.

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Chop garlic , add bell pepper and onion and process until finely chopped.

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Add to parsley with all remaining ingredients.

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Mix together well and pour over meat.

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Cover / seal and refrigerate for at least 2 hours or until next day.

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Set up grill for indirect heat for steak , direct heat for kabobs.

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Drain meat , reserving marinade.

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Place on grill , scored side down , over drip pan.

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Cook one side for about 40 min.

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, turn over and cook about 30 minutes longer or until meat thermometer reads 150 deg.

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Baste frequently with marinade.

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Let meat rest for 10 minute heat remaining marinade in saucepan until it comes to a simmer , let simmer for three or four minutes.

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Slice pork thinly , serve with .

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Ingredients

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boneless pork butt, parsley sprig, garlic clove, onion, bell pepper, white vinegar, oil, salt, fresh ground pepper