This Christmas pork roast is made with pork shoulder. It will be cured with salt for 24 hours, marinated for another 24 hours and then slow cooked in the oven. The final result is a super tender and extremely flavorful cut of meat. Of course, you can enjoy this pork anytime of the year but it is a nice meal for Christmas.
When you cure meats in salt (I also refer to this as dry brine) you are basically covering the meat in salt. What happens is the salt initially brings up all the moisture from your meat but starts releasing it back into the meat as it cures. The meat then becomes more tender but also more moist. This also makes it extremely flavorful. It is not salty so please do not worry about it.
The marinade we will make for this pork is very spicy but does not need to be. I added a bunch of chipotle peppers to it. You can add much less or simply omit them is you like. Chipotles are smoked jalapeño peppers that are canned in a tomato sauce called adobo. They add a beautiful spicy and smoky flavor to foods. They are packed with their seeds so they can be quite hot. The amount of chipotles that you choose to use will depend on how much heat you like to eat.
As you will see I like slicing my meat and them dunking it into the rendered juice in the pan. This will keep the slices moist and will also make them tastier. If you have left-overs you can shred the meat and make tacos the following day.
Here is what you are going to need for this delicious Christmas pork roast:
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