Pork Shoulder
1 gallon water
2 cups salt
1 cup sugar
1 1/2 cups vegetable oil
1 cup finely chopped garlic
1 cup finely chopped fresh oregano
1 cup fresh squeezed orange juice
1/4 cup achiote paste
1/4 cup kosher salt

Instructions
1. Bring water, salt and sugar to a boil in large stockpot over high heat; whisk until salt dissolves. Place in large container or bowl and allow to cool to room temperature. Place pork shoulder in the large container. Place in refrigerator and brine pork for 24 to 48 hours.
2. Remove pork from brine and dry completely with paper towels. Place on rack in roasting pan; season liberally with salt and pepper.
3. Combine all remaining ingredients in bowl; mix well. Spread generously over the pork shoulder. Marinate in refrigerator for at least 2 hours and up to 8 hours.
4. Heat oven to 325°F. Roast pork for 3 1/2 to 4 hours until tender. Remove from oven; tent loosely with aluminum foil and let stand at least 30 minutes before carving.

Mojo Criollo
1 orange, peeled and segmented
1 cup fresh squeezed orange juice
1 cup extra-virgin olive oil
1/4 cup finely diced shallots
1/4 cup diced garlic
1 tablespoon finely chopped fresh oregano
1 tablespoon finely chopped fresh parsley
1 tablespoon finely chopped fresh cilantro
1 tablespoon toasted and ground cumin

Instructions
1. Cut each orange section into thirds; place in mixing bowl.
2. Add remaining ingredients; mix well. Season with salt to taste.

Christmas Tamal
1 cup finely chopped Spanish onion
1/4 cup finely chopped green bell pepper
1/4 cup finely chopped red bell pepper
1/2 cup finely chopped plum tomatoes, seeds removed
1 tablespoon extra-virgin olive oil
1 tablespoon finely chopped garlic
12 ears corn, grated with a box grater (it is important to grate down to the cob to release the natural corn starch)
1/2 cup butter, room temperature
1 cup arepa flour (not Mexican masa harina)
1 cup (4 oz.) finely shredded low moisture mozzarella cheese
12 dried corn husks

Instructions
3. Sauté onion, red and green pepper in medium saucepan over medium-high heat until tender. Add tomatoes and garlic; sauté until all vegetables are tender.
4. Use a hand grater to grate corn off cobs. Grate down the length of the cobs to release the natural corn starch. Add grated corn to saucepan. Cook on low for 20 minutes, stirring occasionally, until mixture begins to stick to bottom of pan.
5. Remove saucepan from heat and mix in butter. Stir in arepa flour and mozzarella. Season with salt to taste.
6. Soak corn husks for 20 minutes in simmering water; drain. Fill each husk with about 1/2 cup corn mixture and wrap up. Tie with string or corn husk strip. Arrange tamals in steamer basket; steam for 12 minutes. Serve immediately.
7. Serve mojo criollo drizzled over pork roast with tamals on the side.