Please Help me asap I added to much cider vinegar to pulled pork

Discussion in 'Pork' started by michaelj995, May 30, 2010.

  1. michaelj995

    michaelj995 Newbie

    I am in the army and decided to smoke a 8 lb pork shoulder for my units BBQ tomorrow  afternoon. The smoking process could not have went any better. How ever once I added my sauce mixture (please see below for recipe that followed) it taste like I added to much cider vinegar. Now I found this out after I pulled out the excess sauce. Now my second problem is that when I did pour the sauce mixture in I added all of the mixture stirred it around then poured out the rest so in addition to the vinegar being strong it is also to sticky. I was wondering if that will be cured once I re heat it. As far as the cider vinegar goes I was thinking that I need to add more brown sugar but how ? Does anyone have any ideas on how I can somewhat salvage this meat to at least make it taste some what good.

    Please email me with any tips or ideas

    [email protected]

    Thanks for the help in advance.

    Recipe that I followed

    2 cups cider vinegar
    1/2 cup plus 2 tablespoons ketchup
    1/4 cup firmly packed brown sugar, or more to taste
    5 teaspoons salt, or more to taste
    4 teaspoons hot red pepper flakes
    1 teaspoon freshly ground black pepper
    1 teaspoon freshly ground white pepper
     
  2. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    Sent this via email a minute ago:

    I haven't used a finishing sauce with vinegar myself, however, seeing that recipe, it does seem like a lot of vinegar. If it's already sticky from the brown sugar, then a sweet but thin liquid should help dilute, and maybe wash away some of the vinegar.

    I'm thinking along the lines of pineapple juice...the acidity is fairly high, but the sweetness from the natural juices may tame the vinegar. If you have any other tropical fruits to juice, or pre-made juices, they would help just the same, especially something with less tartness. I would try just tossing in a cup or so and let it rest for several minutes, then repeat. After about 20 minutes, spoon out some of the sauce and taste it...you'll know if it's helping or not. You can always re-season the mix after getting some vinegar out of the meat, if it ends up washing the seasonings out. Not sure what might happen there.

    Good luck brother smoker!

    Eric
     

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