My dad back in his heyday was known as a very good griller. Armenian grilling that is. A variety of meat with a variety of veggies. No cole slaw, baked beans, potato or macaroni salad was to be found in my parents home. BBQ was his domain. He took the job very seriously. I did not find him to have patience when it came to much. But this was one of the few things he did have patience for. It took hours for him to trim the fat. Salt and pepper the meat. As well as put the meat in a citrus marinade he would purchase at a local meat market. And then put chopped onions on top of the meat. Then he would man the grill for a good hour. Drinking a beer and listening to whatever game on the radio. I think he found the process relaxing. The rest of us would just want to eat and a small part of us would cringe at the full day affair. But the outcome was worth it. Delicious, moist, fall off the bone meat. He would use the same marinade regardless if it was chicken, beef or pork. It was so good. I found a similar recipe to the citrus marinade mixture my dad used and although I do most of my grilling on the Foreman anytime there is BBQ I think of my father and his love for grilling.
Cuban Pork Chops Adapted from