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?