Sometimes, I plan busy weeks to help stave off the impatience. And sometimes, pork shoulder is $.99/lb.
I'm down to 10 lbs (that's about 38 lbs in the picture), but I'm definitely in the middle stages of this process. I cooked about 10 lbs using the first carnitas recipe that I posted, but I still need to bag it and/or make some casseroles from it (enchiladas, probably).
The second 10 lb hunk went to this recipe. The verdict? Of course a seasoned, broiled fat cap is insanely addictive...but the meat itself was so-so. I'm debating how to use the leftovers without resorting to enchiladas. I'm thinking some kind of pork ragu, just to mix up the cuisines a little. I could probably make it into soup too.
The third 10 lbs went to pork bulgogi, which I consider much more addictive...so much so that I'll be making the last 10 lbs into the same thing. I cubed the meat into large chunks, used 6 recipes of this marinade for about 8 hours, then put it in the crockpot overnight. I pulled the meat out to cool and defatted/shredded it. For the sauce, I strained off the fat, then cooked it down and added it to the shredded meat. Delicious!