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1 roast, 4 meals: Take a pork shoulder, roast it, then break into 4 different recipes

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It’s a familiar kitchen economy strategy: Roast a chicken (or buy a rotisserie bird at the supermarket), then turn it into three meals.

Not as familiar is following that same approach with another meat, and the best of these, in our thinking, is a pork roast, specifically the shoulder, with its rich texture thanks to its generous fat.

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