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Im prepping some beer braised carnitas for tomorrows Super Bowl to make nachos. For some reason I thought I was working with 3x as much meat as the recipe called for so I tripled everything, including salt. I noticed in the middle of cooking how salty it was, realized my mistake, and drained out the liquid and put new beer/water in. Ive pulled apart the shoulder and finished cooking it just now and while the salt has diminished, its not as flavorful as I'd like, but I suppose its the best Im gonna get at this point.
Will the saltiness be drowned out by the other things in the nachos? (Cilantro, cheeses, jalapeños etc)
Will refrigerating it overnight help?
Tl;dr: Too much salt in carnitas, how to fix?
Pic related: doesnt photograph well in the dark
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Throw it out and start over.
You drained all the flavor out of your dish.
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You're fine, just add some guac or sour cream
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Also if you have a potato next time cut it in half & let it cook to absorb the salt
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>>7352317
Fuck off you god damned retard.
OP don't listen to him, you're doing fine.
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