|Nutritional Guidelines (per serving)|
|Servings: Makes about 2 cups (14 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 16g||20%|
|Saturated Fat 2g||11%|
|Total Carbohydrate 6g||2%|
|Dietary Fiber 2g||6%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
- 2 teaspoons/10 mL salt
- 2 teaspoons/10 mL pepper
- 1 teaspoon/5 mL parsley (flakes)
- 1 tablespoon/15 mL oregano (dried)
- 1/2 teaspoon/2.5 mL rosemary
- 1 large clove garlic (minced)
- 1 medium onion (pureed)
- 1 tablespoon/15 mL water
- 1/2 cup/120 mL vinegar
- 1 cup/240 mL olive oil
- 1/2 cup/120 mL basil (chopped fresh)
Using a mortar and pestle or spice grinder to grind herbs and spices, puree onion with 1 tablespoon of water in blender.
Combine spices and onion with remaining ingredients and inject into meat.
Cover pork (or whatever meat you are injecting) with plastic wrap and place into refrigerator for 8 to 24 hours.
Grill or smoke as directed.