The easiest way to remove excess salt from cooked pork is to rinse it briefly under running water.
Here's a more detailed breakdown:
- Rinsing: Hold the cooked pork under a gentle stream of cool running water. This will wash away surface salt.
- Patting Dry: After rinsing, use a paper towel to gently pat the pork dry. This prevents it from becoming soggy.
This method works best when the salt is primarily on the surface of the pork, such as from an overly generous dry rub or seasoning after cooking. It might be less effective if the pork is heavily brined or the salt has penetrated deeply into the meat during the cooking process. In those cases, the pork may simply be too salty to salvage entirely.
