Smoked Pork Shoulder - Too Salty
In celebration of my new smoker, I decided to make a smoke pork shoulder. I marinated the pork with salt, pepper, garlic powder, cayenne pepper and smoked it at 250 degrees for 5 hrs with rosemary.
The pork turns out great and tasty, taste almost like ham. However, it was too salty for me and my wife. Anyone have any ideas on how should I eat it for something this salty? I don't want to throw it away nor do I want to get high blood pressure :)
What a shame! The only thing I can think of is to reheat it in a liquid...perhaps a no-salt broth? and add a peeled cut potato to it. The potato may absorb the excess salt.
If that doesn't sound feasible, maybe you should just freeze it in small portions and use it for seasoning your bean soups, etc.
You can use it like the Chinese use salted fish, stir fry little cubes of it in fried rice, as a condiment with "bland" unsalted starches, etc. Also, try slicing it very thinly and serving it on sandwiches.
no recs on how to use it now, but I'm curious about a couple of things... "ham flavor" isn't what I'm going for when I smoke pork shoulder... was the internal meat (parts without any surface area that came in contact with the rub) too salty?
What do you mean by marinate? did you rub it and let it sit overnight or marinate it in another solution?
Usually you get a hammy flavor and texture when it starts to cure - and that means too much salt or too much time sitting with a salty rub.
re: Problem Child
use a bold sauce with lots of vinegar and sugar. the combo should hide some of the saltiness.
I like to do something along these lines:
1 cup ketchup
1 cup cider vinegar
1 tsp tabasco
1/4 cup brown sugar
1/4 cup molasses
any dripping from meat
I've upped the sugar and omitted the salt in the ingredients above to compensate for your pork. hope it helps.
FWIW, when I do this sauce, I never measure... this is totally approximate. Hope it works out, but play it by taste.