Pork Shoulder

Tie the roast or net it so it cooks evenly and slices into uniform slabs.

Let the cooked shoulder rest uncovered in the fridge overnight before roasting to dry the surface for a deep crust.

Use the bag juices as the base for a quick pan sauce—reduce with cider and finish with butter.

Leave some fat on when shredding so the meat stays juicy after broiling.

Spread shredded pork thin on a sheet tray before crisping to avoid steaming.

If storing, mix in some defatted juices before chilling so reheats stay moist.

Shred directly into a bowl to catch every drop of rendered juices—those keep leftovers succulent.

For carnitas-style crispiness, render in a dry skillet until edges brown, then splash with orange juice to deglaze.

Freeze flat in resealable bags to thaw quickly for weeknight meals.