My hubby and I usually cook our shoulder in the crock pot. We usually get several meals out of it. We would usually season it with garlic, pepper, onion maybe some tony chachare's seasonings and eat it with potatoes and veg (can make some gravy with juice), then the next night I would shred it and mix it with our own "house" seasons (cajun, chili powder, onion powder, garlic powder, black pepper, cayenne pepper and a touch of salt) and make tacos, then if hubby wants something different with those leftovers i sometimes make enchildas. I do the same with this a rotisserie chicken except no need for the crock pot step. :lol:
Also the 2nd night on the pork shoulder you can add some bbq sauce and have bbq sandwiches (YUM!)
Also, I save the juice from the crockpot and I can get roast beef ends from my local grocery store deli and I make open faced sandwiches. (heat juice up and add some sliced onion - maybe mushrooms- season to taste and thicken with cornstarch). Add beef to heat through. Serve over sliced bread, rice, mashed potatoes or buttered noodles.
I can get a boston butt and a rotisserie chicken and won't have to buy any meat for the rest of the week. :lol: :wink: