When we find a great deal on a huge piece of meat, we can't pass it up. While we would prefer to smoke it, Harry's cooking hours are severely limited. That doesn't mean I can't have juicy, tender pulled pork that I can use in ways other than sandwiches.
I like to keep slow-roasted pork in the freezer for a quick start to a meal. We use it in a lot of our Asian-inspired dishes such as Hot & Sour Soup or stir-fry. It's super-easy to make a quick Pork Fried Rice when all I have to do is chop the meat. When we roast the pork, I also get a large amount of pork broth that I can use to make pork & noodles or simple open-faced pork sandwiches smothered in gravy.
The prep work for the pork takes about as long as it takes for your oven to preheat to 250 degrees. Low and slow is required to keep the shoulder from drying out. Someday, when I plan far enough ahead, I'd like to experiment with oven-smoking.
I never peek before the pork shoulder has been roasting for at least 6 hours - constant checking will allow the moisture to escape. Since we will remove the fat when we pull the pork, I'm not concerned with getting a crispy crust. You want the pork to test at at least 180 degrees Fahrenheit before you remove it. I've gotten distracted and let it go to about 200 degrees without losing any flavor or tenderness.
Once the pork has cooled enough to handle, you can use your clean hands or a pair of forks to pull the meat from the bone. Package the cooled pork and freeze for later use. OR - mix up a batch of it with your favorite barbecue sauce for sandwiches immediately - do NOT forget the dill pickle slices. They are very important.