Cooking and Baking

Salt and pork shoulder

Last year, I roasted a pork shoulder for Christmas. Everyone loved it, but the drippings were too salty to make a pan sauce from.

I'm making the same thing this year, and am trying to figure out a solution to the salt factor so I can make a good pan sauce.

My first instinct was to brine it, but we're doing it at my parents and won't get there until Christmas afternoon. Probably not enough time to brine.

Does anybody have any ideas?

Thanks.


Talk is closed, but that doesn't mean the conversations have to stop!

Check out this post for a more thorough explanation, and jump onto our Facebook page or our Twitter feed to keep the conversations going!

Comments:

Comments are closed