What to do with the the big cut of pork shoulder I have left, which is already cooked?
I've roasted pork for a recipe, and now wish I had gone the more familiar route of braising to tenderness/ falling off the bone. Can I braise it now, and get fall-off-the-bone shoulder, or is it a lost cause, and I'll have to hack off all the meat from the bone and use them for soup?
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