Marinating Pork

Tougher cuts of pork need a strong marinade and time for it to work. Tender cuts of pork may not need to be marinated for tenderness but the flavor and healthy benefits are still there (see Marinades). Plan on about 1/4 cup of marinade per pound of pork. This is a general rule and largely depends on what you are putting the pork and marinade into. I like 1 gallon Ziptop bags for marinating but larger cuts may need to be placed in a large container. Make sure that you turn the pork periodically so that the marinade works evenly.

Pork Marinating Times

Primal	Cuts	Marinating Times
Whole Shoulder		16 to 24 hours
Shoulder Butt	Roasts over 8 pounds	10 to 12 hours
Shoulder Butt	Roasts under 8 pounds	6 to 8 hours
Picnic Shoulder	Roasts over 8 pounds	10 to 12 hours
Picnic Shoulder	Roasts under 8 pounds	6 to 8 hours
Loin (Large Roasts)	Bone-In, Boneless	4 to 6 hours
Loin (Small Roasts)	Tenderloin	2 to 4 hours
Loin (Ribs)	Baby Back Ribs, Country-Style Ribs	2 to 4 hours
Loin (Chops)	Pork Chops	2 to 4 hours
Spare Rib/Belly	Spare Ribs (Whole Rack)	2 to 4 hours
Spare Rib/Belly	Spare Ribs (Individual Cut)	1 to 2 hours

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