I noticed my grocery store's "cheap meats" section features a few offerings of what I think was pork shoulder... a sizable hunk of meat and bone, about the size of a vollyball, for only a few bucks. It seemed more bone than meat, but volume wise it also seemed a deal for those with the skills to nurse the good stuff.
I was already focused on a big recipe, so I declined to experiment. But after a recent month in China, I've developed a hankering for a variety of pork dishes.
Beyond stock, does anyone have some (fairly simple - why spend $20 prepping a $4 dish)ideas for such a cut? I'm not entirely Pork Shoulder is the exact definition. Regardless, it seems to be a slice that the public doesn't want to deal with... but I might, with the right advice. Thanks in advance :)