Hey Anna, I have lots of ways to stretch things by stewing them but I'm not so big a fan of stewing for pork type things. I'd cut between them enough to fit in a pan and then would roast with a sauce of some sort.until fall off tender and then pull out the bones leaving the meat and sauce.
Sauce depends on what you all like/have on hand. Can go with Tomato, or BBQ, or Curry, or Salsa Verde, or all sorts of ways to go depending on what you like.
You could then add in some canned or separately cooked beans or other vegies to stretch it. A good "pantry" dinner I would make would be with a bottle of prepared BBQ sauce, a 1-2 pound section from a pork loin cooked together and served over instant mashed potatoes and canned corn on the side. No -- you don't want to look at the amount of salt that has, but it is yummy and everything was from my freezer/pantry shelves.