Tried a vinegar soak on a tough pork shoulder and it came out weird

I had a pork shoulder from a local farm that was super tough, so I soaked it in apple cider vinegar for about 8 hours before smoking. The outside got this strange, almost rubbery texture and the smoke didn't stick right. Learned that the acid can mess with the meat's surface if you leave it too long. Anyone know a better trick for breaking down a really tough cut?

2 comments

2 Comments

evan_morgan811mo ago

My uncle swears by a long soak in buttermilk for his gamey wild boar shoulders. He leaves it in the fridge for a full day, says it tenderizes without that weird surface change. Might be worth a shot for farm pork too.

sullivan.elliot1mo ago

Ever notice a sour taste after that long of a soak, or does it cook out clean?