Dividing Up A Pork Shoulder

[IndyRob]

I found a deal on an 11 pound (bone-in) pork shoulder today.  I seem to recall an entertaining topic here on how many meals one could get out of a rotisserie chicken and am hoping for a similar topic for a pork shoulder.

 

Rather than just roasting the whole thing (which would be wasteful for a two person household),  how many, and what kinds of distinct meals could be made out of this?

[blue_dolphin]

Good question. I’m pretty sure I lack the wherewithal to divide one of these up myself but I’d love to know what would be the best way to ask the meat counter to portion it. 
The one time I did, the guy who cut it was berated by his coworker for cutting it the wrong way. It didn’t really matter to me as I mostly wanted to make a big batch of pulled pork but needed to use 2 pots and grind some for sausage but I’d be curious what else I could have requested. Some pork shoulder steaks seem like a good idea. 

[rotuts]

@IndyRob

 

just to be cealr with what you are starting with :

 

you have a shoulder  ie butt , rather than the picnic shoulder

 

which is more of the upper leg and lower shoulder

 

any pics ?

 

 

[IndyRob]

1 minute ago, rotuts said:

@IndyRob

 

just to be cealr with what you are starting with :

 

you have a shoulder  ie butt , rather than the picnic shoulder

 

which is more of the upper leg and lower shoulder

 

any pics ?

 

 

Yeah, it's a butt.

 

I imagine an 11 pound picnic shoulder would be notable.

[Smithy]

My darling and I liked to split the roast into 3 pieces: one boneless; one with the bone; and one bunch of pieces already cut into chunks to be marinated, skewered and cooked as souvlaki. The souvlaki (kebabs) were my favorite treatment because I liked the marinade and I liked serving the meat and sauce over a pilaf. My darling, who was more of the meat-and-potatoes persuasion, generally did one roast atop potatoes, all seasoned with Lipton's Onion Soup Mix. The other he'd usually do with potatoes again, but add sauerkraut toward the end. Each of those setups would give us leftovers for at least another meal apiece. On one or two occasions we had the boneless portion cut into thick pork steaks, then baked them in a breading.

 

Here are a few examples, possibly with a repeat:

Pork roast and potatoes

The way we had it cut (never mind muscle groups)

Pork roast with onion soup