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
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