I think I'm in trouble. I have two friends coming for dinner tonight and I bought a 3 lb. pork shoulder roast. I decided to try to butterfly it and stuff it with breadcrums, parsley and garlic. Sounds good, right? However when I cut open the roast it kind of separated into big chucks. I managed to make 2 largish roasts (about 1 - 1/2 lbs. each) and 1 smallish piece of meat (about 1 lb.) How do I cook these considering that pork shoulder should be cooked low and slow? I need some advice.