My cheap pork shoulder turned into a dry brick yesterday

I was so pumped because that big hunk of meat was on a crazy sale, you know? Tried to slow cook it all day to make it tender. Forgot to put the lid on right for like an hour, I think. That was all it took. Ended up with this tough, stringy thing I could barely pull apart. Had to drown it in a vinegar sauce just to get it down. Feels bad wasting a good deal because of one dumb mistake.

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3 Comments

sarah_bennett937mo ago

Yeah the vinegar sauce thing is actually a solid move even if it felt like a last resort. Acids like that can break down tough meat fibers after cooking. Basically doing the job the slow cooker should have done. Next time you could try adding some apple cider vinegar or a soda early in the cook, helps keep it tender even if you hit a dry patch.

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rose_flores667mo ago

Last week I put apple cider vinegar in at the beginning like you said. The meat got all stringy and dry, not tender at all. Acid is better added at the end for my cooking.

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betty5677mo ago

Wait, does the vinegar timing really matter that much?

2