Pork shoulder

You might see it labeled as: Pork arm roast; blade pork roast; Boston butt; picnic roast; picnic ham

Roast average: 3to4 pounds (pork arm roast); 6 to 9 pounds (blade roast)

To cook on stovetop or in the oven: Cut the roast into 3 or 4 large pieces. Place pieces in a large, heavy pot with a lid, such as a Dutch oven. Add enough liquid (broth, water, beer, juice) to come about halfway up the side of the pieces. Cover and simmer on medium-low heat for 5 to 6 hours, or place in a 325-degree oven for the same amount of time. When the meat is tender, remove from heat, and allow meat to cool in its liquid. Remove pork, and shred as desired, reserving liquid for another use.

To cook in a slow cooker: Cut the roast into 3 or 4 large pieces. Place pieces into slow cooker together with 1 to 2 cups of liquid (water, broth, beer, juice), and cook on low setting for 6 to 8 hours (smaller roast) or 8 to 10 hours (larger roast). Turn off slow cooker, and allow pork to cool until it is easy to handle. Remove pork, and shred as desired, reserving liquid for another use.

To cook in a pressure cooker (electric or stovetop): Cut the roast into 3 or 4 large pieces. Place pieces and 1 to 2 cups liquid (water, broth, beer, juice) into pressure cooker. Cover pressure cooker, and bring to high pressure; cook, 75 minutes. When time is up, release pressure according to manufacturer’s directions; remove from heat, and allow pork to cool until easy to handle. Remove pork, and shred as desired, reserving liquid for another use.

Freeze for: Upto3 months in the refrigerator freezer; up to 6 months in a stand-alone freezer.

Use in: Pulled pork sandwiches; stir-fried with vegetables; bean or lentil soups; in omelets or frittatas; in stews with hominy.