Pork shoulder question and vinegar
I have a 15 pound shoulder —- didn’t read recipe correctly and I’m marinating for 48 hours . Recipe indicated 2 table spoons of vinegar and I added about 1/4 cup . Will the pork taste too acidic ? Will it be meat
Be tough? Should I throw out ?
Recommended by Food52
3 Comments
If it hasn’t been in the marinade for long, you could take it out, rinse it off, pat it dry and start again if you have enough of the other marinade ingredients.
If not, you might add a little sugar (brown sugar?) which is a common brine/marinade ingredient to counteract the acid.