I have been marinating my ribs and pork cutlets/chops in unsweetened
apple juice for quite a while. I found I could cut down on the time by
using my Foodsaver vacuum machine and cannisters, but the principle is
the same. Besides the apple juice, I use my spice rub and mustard.

Lately, I experimented using apple cider instead of the apple juice.
Have any of you tried it, and if you use apple cider, can you share your
experience? Which do you prefer? Have you ever had the acidic cider
"cook" the pork, turning it white like lemon juice "cooks" seafood if
left on too long?
--
---Nonnymus---

TINSTAAFL
There Is No Such Thing
As A Free Lunch