I do not eat much meat and I rarely cook it. In an interesting turn of events, I will be taking care of (Canadian) Thanksgiving dinner on Monday. It's a small group this year, so no turkey. I've bought a nice chunk of Berkshire pork shoulder from a local farm; it's maybe 1/4 of the size of a bone-in ham, with a thick layer of fat on top.
Could anyone give me some pointers for making the most out of it? Please, do not take for granted that I know anything about cooking meat - I know it seems like a no-brainer to most people, but I would rather make stacks and stacks of pastries than worry about one roast.
Thanks so much!