Bought some marked-down pork shoulder a while ago and took it out of the freezer tonight. I look at the label...says it contains up to 12% water, salt, and sodium phosphates...something about how it makes the meat moist and tender. Somehow I missed this when I was in the store.
Now I'm allergic to gluten and soy, so I have more than just an objection on principle to weird chemicals that have no business being in my meat. A quick search says that the FDA deems it "safe." Why am I still worried?
I've got the stuff in the crockpot with a bay leaf, cinnamon stick, salt, some chardonnay, and 6 or 7 dried chile peppers and I must say it's beginning to smell quite good, phosphates and all. Going off to play soccer and it'll be ready for me when I get home, if I dare.
Should I eat this pork or toss it?