Directions:
- Place pork in large zip lock bag. In medium bowl, stir together beer, corn syrup, onion, jalapeno, mustard, oil, chili powder, honey, garlic and rosemary; pour over pork, seal bag and toss gently to coat pork. Refrigerate 6-24 hours.
- Heat grill to medium high. Remove pork from marinade, reserving marinade for basting liquid.
- Grill pork over indirect heat, away from fire, basting every 10 minutes with reserved marinade, until internal temperature reads 150-155 degrees F., about 45- minutes to 1 hour. Discard any remaining marinade; remove pork from grill and let rest 10 minutes before slicing to serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 240.27 Kcal (1006 kJ) | ||
| Calories from fat | 74.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.28g | 13% | |
|---|---|---|---|
| Cholesterol | 74.84mg | 25% | |
| Sodium | 160.62mg | 7% | |
| Potassium | 475.86mg | 10% | |
| Total Carbs | 13.57g | 5% | |
| Sugars | 12.48g | 50% | |
| Dietary Fiber | 0.5g | 2% | |
| Protein | 25.39g | 51% | |
| Vitamin C | 1.5mg | 3% | |
| Iron | 1.3mg | 7% | |
| Calcium | 16.3mg | 2% | |
| Amount Per 100 g | |||
| Calories | 135.92 Kcal (569 kJ) | ||
| Calories from fat | 42.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.68g | 13% | |
|---|---|---|---|
| Cholesterol | 42.34mg | 25% | |
| Sodium | 90.86mg | 7% | |
| Potassium | 269.18mg | 10% | |
| Total Carbs | 7.67g | 5% | |
| Sugars | 7.06g | 50% | |
| Dietary Fiber | 0.28g | 2% | |
| Protein | 14.36g | 51% | |
| Vitamin C | 0.9mg | 3% | |
| Iron | 0.8mg | 7% | |
| Calcium | 9.2mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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