Old Fashioned Pork Roast Marinade

• 1 cup (225 ml) finely chopped onion
• 2 cloves garlic, finely chopped
• 3 good sized sprigs of parsley, finely chopped
• 6 sprigs dried marjoram
• 1 tbsp (15 ml) dry marjoram
• pinch of sage
• 1/4 tsp (1 ml) dry mustard
• 1/4 tsp (1 ml) ground cloves
• 1/2 tsp (2 ml) salt
• 1/2 tsp (2 ml) fresh ground pepper
• 1 tbsp (15 ml) cider vinegar
• 1 tbsp (15 ml) sugar, optional
• 1 pork roast, your choice

1. Take your pork roast, (or any other meat to be roasted) and wipe it off with a damp cloth and rub it with salt to taste, pork usually is nicer with more salting.
2. Prepare and mix well all the ingredients.
3. Rub the roast thoroughly with this mixture, working on a large piece of aluminum foil, (or waxed paper or plastic wrap will work too).
4. Then, wrap the roast in the aluminum foil tightly, then wrap in a piece of heavy paper, like a grocery sack, butcher's or freezer paper and tie well.
5. Allow to stand in the refrigerator for a full 2 to 3 days.
6. Remove from the wrappings and roast as usual for the amount of lbs.
7. (kg) of meat you have.
8. Make a double batch of marinade for larger hunks of meat such as a turkey, a full pork loin, or a full leg of lamb.
9. Hint: I add a tbsp of sugar to this recipe to give the meats more tenderizing, more flavor, and a nicer crust to the meats while roasting to lock in the juices.

onion, garlic, parsley, marjoram, marjoram, sage, mustard, ground cloves, salt, ground pepper, cider vinegar, sugar, pork roast

Taken from online-cookbook.com/goto/cook/rpage/001342 (may not work)