Prep time-2 minutes
Cook time - 4-6 hours
Pork Roast Day 1 - serve with mashed potatoes and green veg
Liberally, Salt and pepper the roast. Place fat side up in a heavy oven-proof dutch oven or in a roasting pan and cover with aluminum foil. Bake covered for at least 4 hours and up to 6. Remove from oven and let cool 20 minutes. Now, take tongs and remove all the fat from the top of the roast and remove the roast from the pan. (If it falls apart, don't worry. Just remove some big chunks from the pan.) Carve and serve some slices. Put the rest of the meat into a container for another day.
Barbecue - Day 2 - serve with cole slaw and baked beans
Place some meat into a pan and add your favorite barbecue sauce (I like Sticky Fingers Memphis-Style) and season with John Will's dry rub, and a little water. Reheat over low heat, stirring and adding water if needed, until hot and meat is shredded.
Tacos or tostadas de Carnitas - Day 3 - serve with tortillas or tostadas, refried beans and xni pec (pico de gallo)
Place some meat in a pan, season with some Goya Adobo seasoning or salt,pepper,garlic powder,and pinch of cumin. Add a little water, if reheating on cooktop. You don't need water, if reheating in microwave. Heat the meat up and serve.
Quick Chili - Day 4 - serve with cheese, and any other toppings you like.
Chop any remaining meat and place in a pan with 1 can Rotel. Add 1 can tomato paste, 1 can chopped tomatoes, 1 can red beans, water or chicken stock to adjust the consistency, and season with salt, pepper, chili powder, cumin, cayenne. Bring to a boil, reduce heat, and simmer partially covered for 30 minutes or so. Taste and correct seasonings.