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My roommate is making 'pulled chicken', I think its going to be way to acidic. Any way to brig the acidity down without ruining the flavor?
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He put a bunch of chicken in the slow cooker with bbq sauce, ketchup, mustard, lime juice, soy sauce, whisky and a bunch of garlic salt.
I tried a little bit and the flavor isn't terrible, but I know that its going to be too acidic to enjoy. Anything I can throw in there that will lower acidity without compromising taste? It's got an hour left in the cooker.
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