Oversalted pork

[Duer 157099]

Yeah I got too enthusiastic about brining and left some boneless pork ribs in a brine for too long and they turned out too salty.

So, I was thinking of shredding up the meat as finely as I can and adding it to some ground beef to make burgers. It would provide the seasoning to the burgers (or at least the salt portion).

Will the texture be adversely affect, or will the burgers tend to fall apart or something? Something I'm not foreseeing?

Ia this a weird idea? (not that I don't have lots of those)

[hippywife]

1. Shred it

for BBQ pulled pork sammies. Make your own sauce so you aren't getting any more salt in it. Just mix up a little ketchup, mustard, celery seed, pepper, and brown sugar and simmer it with the shredded meat.

I wouldn't think a burger that's a combo of cooked and raw meat would hold together very well at all.

[grasswire]

2. or you could make some kind of a posole...

....with hominy and green chiles and chipotle or something like that. A stew.

HW's idea is probably best for masking the salt.

[hippywife]

3. That is an excellent idea!

I had posole for the first time recently. I've never liked hominy so I wouldn't have made it but I went to a friend's house for dinner. She's from Mexico City. So I was faced with eating it or being rude, so I ate it. And it was fabulous!

Great thinking! :hi:

[Warpy]

4. Think spaghetti Bolognese

You can make a huge vat of the stuff and freeze it for those August days when you really, really don't want to heat up the kitchen. It's a very meaty sauce that's usually made with ground beef & sausage, but salty pulled pork would work beautifully in it.

There are as many recipes as there are cooks, but this one looks like a good place to start doing your own variations: http://www.free-gourmet-recipes.com/lahpas7.shtml

It's either that or stay up all night trying to drown that pig.