Friday Night Update (cont'd (cont'd))

In answer to the first question ("What the heck do I do with it now?") there are options: carnitas, pulled pork or plain pork roast. To make it perfect, get a large roasting pan with a rack (I use a rusty old cooling rack that's larger than the pan), very carefully (it tends to fall apart at this point) transfer the meat to the rack, pull the shoulder blade out, hose it (the roast) down with cooking spray and put it back in the oven at 400F for 45 minutes. Turn it down a little if it smokes. This will crisp up the outside and render a little more fat.

While it's still hot, rip the roast up with a coupla forks in a big bowl and season it with chile, onion, garlic, etc for carnitas or with vinegar-based BBQ sauce for pulled pork. If you serve it as a roast, don't forget the applesauce. Lotsa applesauce. Let it rest for twenty minutes when carving as a roast; otherwise it will just fall apart.

In answer to the second question, yes, your oven does have a setting for 180F, it's just not clearly marked. On mine it's the "m" in "Warm."

Take any large oven-proof vessel with a close-fitting lid, put in a gallon or so of water in it and pop it in the oven. Set the dial on the "m." Come back in a few hours and check the water temp with a good thermometer. Adjust the oven up or down and check again in another coupla hours. Repeat as needed. When you get it right mark the dial.

For leftover roast: Dice meat 1/2" to 3/4", brown well in skillet with lotsa diced onions. Add soy sauce, black pepper and Five Spices seasoning, toss until mixed. Add any combination of celery, napa, bok choy and/or cabbage, toss until the greens wilt. Serve over rice.