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 :)