This make-ahead pork shoulder recipe has endless uses. Cook it on a weekend and you'll be set for easy-prep meals throughout the week. By roasting the pork until tender, and then covering it to braise for 30 minutes, you get a beautifully browned piece on top that you can slice for a hearty dinner plate or sandwiches, and also a shreddable juicy portion on the bottom--perfect for tacos, BBQ sandwiches and salads. We kept the seasoning simple so you can add your favorite herbs and spices the second time around.
Put a large ovenproof Dutch oven, without the lid, into the oven and preheat to 425 degrees F.
Meanwhile, rub the pork all over with 2 tablespoons salt and 1 teaspoon pepper.
Once the oven is preheated, carefully remove the Dutch oven and add the pork to it fat-side down. Roast until golden all over, 45 minutes. Reduce the oven temperature to 300 degrees F and flip the pork so it is fat-side up. Continue to roast until the internal temperature is about 175 degrees F, about 3 hours. Cover the pot with the lid and continue to cook until the internal temperature is 195 to 200 degrees F, about another 30 minutes. Remove the pot from the oven, uncover and let rest until the meat is cool enough to handle, about 30 minutes.
Transfer the pork to a cutting board. Skim off the fat from the liquid at the bottom of the pot with a spoon or ladle and discard it. Reserve the liquid for re-warming the meat.
Pull the meat from the bone and discard it. The part of the meat that was in the bottom of the pot and cooks in the liquid is perfect for shredding with two forks. The top part that roasts for most of the cooking time should be sliced in to 1/2-inch pieces for browning in other recipes Refrigerate in airtight containers for up to 5 days.
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