Not gonna be able to do low salt and still be recognizably a pork roll... the classic and 90% of market, Taylor, is 2.5% salt, and that saltiness along with white pepper defines the flavor. You could make something out of pork with low salt, that your wife might like... but calling it a pork roll won't make it one. Without the salt, you approach a coarse baloney, basically.
However, I think you could make a spam thing and be OK. This is like spam but with a bit more sausage texture, less gel.
I don't know what your sodium goal is for your wife, but knowing that would be helpful--tons of folks have sodium or blood pressure issues, and knowing what amount of salt is still OK for them would help all of us who might consider making such a product. Your post is the first I ever heard about a medication to counteract sodium and that it has a known limit.
In any case, you'll need to boost other flavors to counteract low salt. I recently experimented with doing that for pork roll. Here is what I would do, for 1kg block.
Forum owner doesn't want out of forum links, so I just copy pasted a long thread I posted at another forum here.
I posted all this elsewhere on internet. Owner doesn't want links to info outside his forum, making it hard to refer to stuff already written and posted elsewhere. So I'm gonna copy paste my thread here rather than spam it all into someone else's. I've made this 4 or 5 times now, refining...
I would use that recipe with it's spice profile, but remove MSG and lower salt to what you want. But you need at least 1% salt for the strong protein extraction needed... most sausage is 1.5 to 2% salt.
Here is pic of spices to get you interested enough to open a new tab and go look. I do think you'd have a good spammy pork roll thing still that your wife would recognize and enjoy!