Solution-injected supermarket meat: can you remove the solution?

Question

I was dismayed to find that the only pork products available at my local supermarket are injected with "up to 12% of solution" that includes salt, vinegar, sugar, water, and God knows what else. Since I was 2/3 of the way through my shopping and had already gotten all the ingredients for my pork shoulder recipe, and didn't have a lot of time, I just closed my eyes and bought the meat. Is there a reasonable way to return my pork shoulder to its natural state? Do I want to bother? It's going into a stew.

Answer

I'm not a chemist nor a biologist, but I think the solution injection is affects the meat on a cellular level and it'll be almost impossible to return it to its "natural state".
But I don't think you want to bother anyway. It shouldn't affect your stew.
Just curious what your concerns are? Off-taste? Health issues?

Answer

I'm guessing that supermarket pork is brined to compensate for the absence or scarcity of fat in modern breeds of pork. I'm even starting to see some supermarket beef treated in this way. I buy well fatted heirloom varieties of pork when I see it available (and when I have the extra cash that it usually costs).

To be clear however, I have no real problem with brining, per se...it's just that I want to make the decision _myself _as to whether it is necessary.

It's a primary reason I am buying less of my meats at supermarkets, pork in particular. I've found that the Asian markets (which are fortunately quite prevalent here in NJ) have much better and fresher meats in general, and they haven't been artificially enhanced. 
I rarely buy pork anywhere else anymore and lately have been buying my beef and poultry there as well.

Answer

Its sickening to think meat is injected with anything, I've only just learned about this and now know why I always reminisced the dry cured bacon from our local butchers as a child, there is nothing wrong with age old methods of curing bacon, it seems the reason why good things are tampered with is to cut costs increase shelf life to make more money for business men hence why we have B.S.E and all kinds of problems in are so called modern society.

Answer

This morning 7-12-19 I made the same discovery at MY local supermarket. I will not under any circumstance buy injected meat. For the first reason, too much salt plays havoc with my blood pressure. For the second, I agree with your "God knows what else". Later I went to Whole Foods and paid six times as much for a non-injected pork roast.

Answer

From now on buy from a reputable butcher. More money, but for meat; not msg/sugar/etc.

Or, try a grape press on the injected meat. No way to fix this.

Answer

What about buying meat at farmers' markets? Grass fed, nothing infected.

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Solution-injected supermarket meat: can you remove the solution?

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