Everyday Food, a Martha Stewart publication, offers three recipes that can be made from a single cooked pork shoulder.
Roasting a whole pork shoulder takes time, but it’s worth the wait. It yields a lion’s share of rich, tender meat that you can prepare in diverse ways. Once you cook the pork shoulder you can use it to make three recipes.
Easy Pork Shoulder
Makes 8 to 10 cups: Preheat oven to 450 degrees. Using a sharp knife, score the fat (but not the meat) on 1 boneless pork shoulder (7 pounds) in a diamond pattern. Season with coarse salt and ground pepper. Place pork, fat side up, in a roasting pan or large Dutch oven with 1/2 cup water. Roast until some fat has rendered, about 45 minutes. Remove pan from oven and reduce oven temperature to 350 degrees. Tightly cover pan with foil or a lid. Cook until meat is very tender, about 4 hours. When cool enough to handle, remove fat from top of roast. Using two forks, shred meat into bite-size pieces, discarding any large pieces of fat.
Refrigerate shredded meat. When it is cooled store in airtight containers, up to 3 days, or freeze in 2- and 3-cup portions, up to three months.