I have a 4-pound shoulder that I was hoping to use for pulled pork sandwiches. But I was also hoping to use some of the meat for carnitas. So my choices as I see them are to 1) either cut the shoulder in half and cook each in their own seasonings or 2) find a basic recipe for the pork that's pretty simple and adds the sauce and specific seasonings later, so I can cook the roast at one time but season the meat differently for each dish. Does anyone have any opinion on which is the betetr option (or a recipe for option #2?) Thanks!