So I've got an awesome Cuban Pork recipe I've been doing. Pork Shoulder seems to be readily available. It's cheap, and leftovers are awesome. It's been pretty fool-proof. Made it 2x now, and gotten several meals from it.
1 Pork Shoulder/Butt - I've been using bone-in. Did a 5.5 lb, then a 7.5 lb...the 5.5 turned out more flavorful, but both are good.
Prep the Shoulder - remove it from the bag, dry it off, and score the fat cap all over. Cut down to the meat in a grid pattern, roughly 1" grid.
Marinade - I blend up the below 5 ingredients in a bullet blender until they're a paste.
4 Garlic BULBS/HEADS (not cloves - yes - it's a TON of garlic)
1 yellow onion (diced)
2 tablespoons salt
2 tablespoons black pepper
2 tablespoons dried oregano
Next, rub this paste ALL over the shoulder, get it down in the cracks of the scored fat cap, etc. Put it in a freezer bag or marinade bag.
Add 1/3 cup lime juice, 1/3 cup lemon juice, and 1/3 cup orange juice to the bag. Do your best not to wash off the garlic paste, but some of it will come off. Remove as much of the air from the bag as you can, and let it marinade at least overnight. The larger the cut of meat, the longer you marinade it.
Cooking - - other closed cooking methods may work, but I use a dutch over. Remove the shoulder, place in the dutch oven, fat cap side up, and skim off some of the garlic paste that washed off. I re-apply that to the fat cap. I then pour A LITTLE (1/3 cup or so) of the remaining marinade/juice in the bottom of the dutch oven. Close it, put it in the oven at 350 for 3-4 hours. Maybe 2/3 of the way through, I use a meat injector to suck up some of the juice in the bottom of the oven and reinject into the shoulder. 3-4 hours in, remove the lid, and continue to roast for 1-2 hours more to brown up the fat and top of the roast. Let it get crispy. Baste it with the juice from time to time. It won't dry the whole thing out. It just gives it some texture.
Remove, drain some of the juice/fat from the dutch oven and set aside. Shred the shoulder like you do any pulled pork. Pour some of the drained juice/fat mixture back in as you mix it.
Serve with Black Beans, Yellow Rice, and my favorite touch, some LIGHTLY cooked shaved yellow onion. You can add some mojo sauce or any other sauce too. It sounds like a lot of work, but for something that lasts several days and reheats as good as it was out of the oven, it's pretty easy and efficient.