By Bill Ohaire | Published: April 2026 | Last Updated: April 2026
Quick Answer
Bush Spice Pork Marinade: Combine 2 tbsp olive oil, 1 tsp lemon myrtle (ground), 1 tsp wattleseed (ground), and more. Marinate 2 hours to 24 hours. Grill until internal temp reaches 63°C (145°F).
About This Marinade
This bush spice marinade brings a earthy, aromatic, uniquely Australian flavour profile to your pork. A uniquely Australian marinade using native ingredients. Lemon myrtle adds a citrusy aroma, wattleseed adds nutty depth, and pepperberry provides heat. Source native spices from specialty Australian suppliers.
Marinate Time
2 hours - 24 hours
Flavour Profile
earthy, aromatic, uniquely Australian
Best Cuts
chops (bone-in), loin steaks, tenderloin, belly strips, shoulder steaks
Ingredients
| Ingredient | Amount |
|---|
| olive oil | 2 tbsp |
| lemon myrtle (ground) | 1 tsp |
| wattleseed (ground) | 1 tsp |
| native pepperberry | 1/2 tsp |
| bush tomato (ground) | 1 tsp |
| macadamia oil | 2 tbsp |
| honey | 1 tbsp |
| juice of 1 lemon | As needed |
| salt to taste | As needed |
Pork is mild and takes on marinade flavours beautifully. Bone-in chops hold moisture better during marinating.
How to Make Bush Spice Pork Marinade
- Combine: Mix all marinade ingredients in a bowl or ziplock bag until well combined.
- Prep the pork: Pat the pork dry with paper towel. Trim any excess fat if needed.
- Marinate: Add the pork to the marinade, making sure every piece is well coated. Refrigerate for 2 hours minimum, up to 24 hours for deeper flavour.
- Bring to temp: Remove from the fridge 20-30 minutes before cooking to take the chill off. This helps it cook more evenly.
- BBQ: Shake off excess marinade and grill over high heat (220-260°C / 425-500°F) until the internal temperature reaches 63°C (145°F).
- Rest: Let the pork rest for 5-10 minutes before serving.
Tips for the Best Bush Spice Pork
- Don't skip the rest — resting allows the juices to redistribute for a juicier result.
- Use a meat thermometer — the only reliable way to know your pork is done is by checking the internal temperature.
- Reserve some marinade — set aside a portion before adding raw meat to use as a finishing sauce or baste.
- Oil the grates — clean, oiled grates prevent sticking and give you better grill marks.
Common Mistakes to Avoid
- Marinating too long in acid — especially with citrus or vinegar-based marinades, over-marinating can break down the surface and make it mushy.
- Grilling straight from the fridge — cold meat doesn't cook evenly. Let it come to room temperature first.
- Using the same marinade as a sauce — never reuse marinade that has touched raw meat. Always reserve a clean portion first.
- Overcrowding the BBQ — give each piece space so it sears rather than steams.
Best Pork Cuts for Bush Spice Marinade
The best cuts of pork for this marinade are: chops (bone-in), loin steaks, tenderloin, belly strips, shoulder steaks.
Bone-in pork chops hold moisture better than boneless. The bone also adds flavour during cooking.
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Frequently Asked Questions
How long should I marinate pork in bush spice marinade?
Marinate pork in bush spice marinade for 2 hours minimum for noticeable flavour, or up to 24 hours for deeper penetration. Overnight in the fridge is ideal for most cuts.
Can I use bush spice marinade on other meats?
Yes! Bush Spice marinade works well on chicken and beef too. Adjust the marinating time based on the protein — prawns only need 15-30 minutes.
Should I marinate pork in the fridge or at room temperature?
Always marinate in the fridge for food safety. Bacteria multiply rapidly at room temperature. Take the meat out 20-30 minutes before cooking to take the chill off for more even cooking.
What temperature should I BBQ bush spice marinated pork?
Grill bush spice marinated pork over high heat (220-260°C / 425-500°F). Cook until the internal temperature reaches 63°C (145°F).
Related BBQ Guides
Sources & References
2
AmazingRibs.com
Meathead Goldwyn's science-based approach to smoking and grilling pork.
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