The initial prep is simple - Take that huge hunk of meat, cover it in salt, pepper and garlic powder, place in a large roasting pan with 1/2 cup of water, cover with foil then roast at 325 degrees for 4 hours. Remove, cool then shred into the roasting liquid, removing any bone and large pieces of fat. I bag up 2 cup portions (actually double bag) label and freeze.
What to do with this meat?
- warm with a few drops of liquid smoke and serve as pulled pork with the BBQ sauce of choice
- Add to onions sauteed with a little red pepper flake, add some chicken stock mixed with flour, thicken and serve over mashed potatoes.
- Layer into corn tortillas with cheese and enchilada sauce, cover and bake.
- Using green salsa and a box of chicken stock make quick chili verde, garnish with fresh cilantro and cheese.
- Did I mention hot pork sandwiches?
In my area the pork shoulder will go on sale for $0.98 per pound. Buy two. Cook one, freeze one.