Yesterday I mixed up some vinegar marinade for (3) pork shoulders. Before the marinade had time to cool I had to leave for work. My wife, placed the shoulders in (3) seperate pots and covered with marinade, this morning I relized one of the pots that was used is alluminum, the other two still have the red color from the cider vinegar, the one in alluminum is white. Is this shoulder ruined?
It depends on your views on aluminum. Most say aluminum is the most abundant element and is harmless. From that point of view, the vinegar reacting to the aluminum may transfer an off taste to your meat. That is my point of view. So I would say its not harmful, but there may be a bitter metallic taste to that butt. When you cook them I would mark that one with a toothpick or bamboo skewer, and when pulled do not mix it with the others until you can taste it.