1. Select your preferred cut of pork: Whether you’re using pork chops, tenderloin, or ribs, the marination process remains relatively the same. Just ensure that the meat is fresh and of good quality.

2. Trim excess fat: While some fat content adds flavor and juiciness to the pork, excessive fat can lead to greasiness. Trim any large areas of undesired fat before marinating.

3. Prepare your marinade: Gather all the ingredients for your marinade. This typically includes a combination of oil, acid (vinegar or citrus juice), aromatics (garlic, onion, herbs), and seasoning (salt, pepper, spices).

4. Mix your marinade ingredients: In a non-metallic bowl, whisk all of your chosen marinade ingredients until they are well combined.

5. Taste and adjust the marinade: Before applying it to the pork, taste your marinade for balance and adjust any seasonings as needed.

6. Choose a marinating container: Select a dish or resealable plastic bag that will allow full contact between the pork and the marinade. Avoid using metal containers as they can react with acidic ingredients.

7. Add the pork to the container: Place your trimmed pork in the marinating container.

8. Pour marinade over pork: Ensure that all surfaces of the pork are evenly coated by pouring your prepared marinade over it in the container.

9. Massage the meat gently: Using clean hands or a utensil, work the marinade into every crevice of the cut to ensure thorough absorption of flavors.

10. Cover and refrigerate: For best results, seal or cover your marinating container and refrigerate it for a minimum of 30 minutes up to overnight, depending on your desired level of flavor penetration.

11. Turn periodically: To guarantee even distribution of flavor on all parts of the pork, turn it in the marinade every couple of hours, especially if using a shallow dish.

12. Remove and discard the marinade: Once the desired marinating time has elapsed, remove the pork from the container and discard any remaining marinade. Using any leftover marinade on cooked meat poses a food safety risk.

13. Cook as desired: Whether you choose to grill, roast, pan-sear, or slow-cook your marinated pork, ensure that it reaches an internal temperature of 145 degrees Fahrenheit before consuming.