So, I am doing a brisket this weekend and my sister asked for pork, since I have no further need for a butt I was gonna do some leftovers (I have about 10 pounds). I want to somehow incorporate this gelatinous wonder liquid into the pork, is it as simple as just glopping it on and letting it all heat up and mix together? It is pretty potent as I mentioned, so should I cut it with another liquid first? Leftover pork to me is pretty terrible, I guess I am really sensitive to some flavor that develops because there is a strong sort of metallic, nearly spoiled milk sort of flavor to it.
Open to suggestions.
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