Ginger & Lime Hoisin Pork

1. 1

   Combine all ingerdients in a ziploc bag, seal and refrigerate for 12 to 24 hours.

2. 2

   Remove meat from marinade. Boil remaining marinade on the stove for a few minutes to cook it. Reserve the cooked marinade for brushing on the meat as it cooks.

3. 3

   Grill on a well heated barbeque, basting with cooked marinade, until pork is cooked through, about 140F on a meat thermometer.

* Per serving · 4 servings · Values may vary.

No additional tips available.