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I love pork shoulders for pulled pork. I generally do the whole shoulder but also only do this when I have a huge crowd to feed.

Do you have a meat grinder or Kitchen Aid with grinder attachment? Grind some and freeze it in 1 lb. increments.

I made a chipotle pork stew that, after a few revisions, turned out to be quite tasty, especially the next day.

take notice of the reviews warnings about the number of chipotles if you plan on trying this.

Smokin Chipotle Pork Stew

Nigella's mock porchetta is awesome:

Porchetta (adapted by me)

4-5 lbs boneless pork shoulder or picnic roast, butterflied (I do the best I can with a knife)
3 tbs. olive oil
1 large onion, diced
5 cloves of garlic, minces
2 tbs. fennel seed
scant 2 tbs, dried rosemary, crumbled (or 2 springs fresh, chopped)
4 fresh bay leaves, finely chopped (or dried, crumbled)
1 tsp. ground cloves
1 tsp. salt
8 black peppercorns, crushed

Lay the pork on a large chopping board and cover with plastic. With a rolling pin, mallet, or other suitable blunt object, pound the meat as close to an even 1-in. thickness as you can. I have never gotten past 2-in. thickness, but I aim for an even, flat slab of meat.

Heat 2 tbs. oil in a small frying pan over medium high. Add half the garlic, half the fennel, all the rosemary and bay, half the cloves, salt and pepper, and cook for a minute or so. Transfer to a plate to cool.

Spread and rub this mixture over and into the pork, then roll the meat up as tightly and neatly as you can (like a jelly roll). Tie with a string at intervals (I used my newly beloved food loops, but in the past, we have improvised with kabob skewers; tieing them is vastly preferable).

Mis the remaining ingredients (garlic, fennel, cloves, olive oil) and rub it over the outside of the pork. Lay some plastic wrap over it and refrigerate 24 hours, or at least overnight.

Remove the meat 40 minutes before cooking to allow it to return to room temperature. Meanwhile, preheat the oven to 300-350. Put the pork in a roasting pan and cook for 4 hours or so. If the spices on the surface start to char too badly (a little blackness is a good thing), tent foil loosely over the roast.

Remove from the oven and leave to rest at least 30minutes (Nigella thinks it needs an hour). Slice and serve in rolls or as you wish.

Pork verde, pork goulash. Pulled pork yummmmmmmy.

Kahlua Pig - Pretty much the state dish of Hawaii. In a slow cooker - rub shoulder with liquid smoke and Hawaiian salt (you can use sea salt, but not quite as good) and 1/2 cup of pineapple juice. Stick in the slow cooker and cook on low anywhere from 8 to 14 hours, depending on the size of the shoulder. It is ridiculously good. Do NOT toss the liquid. Chill it and get the fat off, then use it on the pork - in sandwiches, over rice, any way you want. A classic is to take the batch of cooked pork, some of the liquid and toss it in a pot with cabbage, cook until the cabbage is done and then serve over white rice.

Oh, you shred the pork. You could slice it, but shredding is classic.

How about a good ol' fashioned roast pork with crispy skin? Mmmmm.

pozole

My simple standard - Coat all sides with garlic salt and black pepper. Add roughly 4 tbsp. of veg. oil to roaster pan. Brown on all sides as need be. Add water to 1/3 of the level of the meat, cover and braise around 3 hrs. Check water level and add more as needed. Perfect pork roast.

chile verde!

I actually put a pork shoulder roast (~4lbs) into my crockpot this morning using the recipe above (minus the stock since it doesn't need more liquid in the crock pot). I didn't bother cubing the meat since I like it shredded and well, I only had so much time before I left for work :P

oh man, all of this sounds incredible.

southernbella- i had bookmarked that recipe last night for the stew and had noticed when i read through that it seemed like a LOT of chipotles. thanks for the heads up.