Marinating question - quick or overnight Cooking

Hi all -

I've been making a lot of carnitas lately. I've got a recipe that says to put a mixture of salt, lime and garlic on a piece of pork and leave at room temperature for 30 minutes before washing off and putting it in the lard to cook. It's a pretty thick paste of marinade, with tons of salt.

In the instructions it says, "or marinate overnight in the refrigerator". My question is, does that mean I should use the same amount of marinade or would long term marinating require that I reduce the amount of salt/paste that I use? I'd hate to have the pork take on too much salt taste, as the 30 minute soak at room temperature seems to be pretty much perfect.

Submitted February 16, 2017 at 09:17PM by i_want_2B_Groot http://ift.tt/2lWwxqd Cooking