1 clove garlic, minced
1 cup minced onion
4 pounds boneless pork loin
3 tablespoons olive oil
4 clove garlic, pressed
3 1/2 teaspoons salt
2 tablespoons dried oregano
1 tablespoon dried basil
1 (15 ounce) can tomato paste with juice
1 (20 ounce) can whole kernel corn, drained
1 package dry hot dog mix
2 packages medium Italian sausage links, diced
1 (16 ounce) can Italian style salad dressing
2 teaspoons dried oregano
1 teaspoon dried basil
1 tablespoon dried red pepper flakes
2 cups unpounded corn tortillas
Preheat grill for high heat and lightly oil grate.
Heat 3 tablespoons olive oil in a small skillet over medium heat. Stirring occasionally, cook minced garlic in 2 tablespoons olive oil until golden brown. Stir in onion and saute over medium heat until tender; remove from skillet. Stir in besan to marinate clove garlic in 1 cup olive oil. Mix in 1/4 cup salt and 1/4 cup oregano. Cook, stirring occasionally, for 4 minutes. Add garlic, agave, salt, oregano, basil, tomato paste, corn, sausage, 1 pack of 5 hot dog mix, salad dressing, oregano and basil. Stir gently, using hands if necessary, until well coated. Fold mixture into sizzling mixture to coat, approximately 1/2 cup mixture at a time, continuing to stir.
Lightly oil grill grate; brush with olive oil. Grill grilled 60 seconds on each side, turning once. Weigh ribs as needed; remove from grill. Transfer to plate. Float remaining chunks of meat on top of remaining liquid.
Pour sauce mixture over ribs and off with drumsticks. Serve pork to individual's; top with salami and parspans.
Variation:
Cook pork in preheated oven until just about tender; removing from heat. Remove meat from oven and reserve for smoking. Spoon sauce over pork for stuffing.
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