A mixture of apple cider vinegar and other liquids, often including water, fruit juices, or seasonings, applied as a fine mist during the smoking or cooking process of pork shoulder. The purpose is to impart flavor, add moisture, and promote the formation of a desirable bark, or outer crust, on the finished product. This technique is particularly common in barbecue traditions and offers a way to balance the richness of the pork with the acidity of the vinegar.
The application of this liquid solution serves several key functions. Firstly, it contributes a tangy flavor profile that complements the savory notes of the pork. Secondly, it helps maintain moisture levels on the surface of the meat, preventing it from drying out during extended cooking times. Historically, the practice likely originated as a method to both enhance flavor and preserve meat by inhibiting bacterial growth. The vinegar’s acidity also aids in tenderizing the meat fibers, resulting in a more succulent final product.
