I guess I wasn't paying enough attention when I made the brine from my boneless pork loin roast the other day. I've brined pork and poultry many times, but this is the first time I'd somehow way oversalted even though it only brined a couple hours.
We compensated with non-salty sides that first night. But now I have a piece of leftover roast pork and I don't want to waste it.
I know there must be some way to use it and balance the saltiness with other ingredients--maybe mixing with a starch? Any suggestions? I'm hoping my fellow 'Hounds can come up with some creative ideas.