How do I actually get the flavour IN the meat? I just marinated a pork shoulder for 3 days in the fridge, massaging it and rotating it every day. It was all in a ziplock bag. And the flavor honestly seems like it bounced off the meat. The drippings/gravy is to die for, the meat is very moist, I took it out of the oven at just the right time. But none of that flavour is in the meat. If it is, it's very faint. Am I supposed to stab it to death first or tenderize.
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