We are a family of carnivores. If it is protein, we like it, except tofu, of course, which is some kind of wussie California "food." My son Richard turned me on to this idea, which he has been doing for quite a while. When pork shoulders (aka pork butt or Boston butt) go on sale, it is tough not to take advantage of the deal. In the past I would roast the whole thing and we would be having pulled pork leftovers for a week. This time, I did as Richard does. I got a big shoulder (8.15 pounds) and cut it up into portions, most of which was cubed. The result was interesting. When all the carving was done, I had a bunch of fat and bone removed from the pork, resulting in 6.5 pounds of good meat. We divided it into portions and put it in the freezer. On course, we cooked some for lunch making a nice braised pork and vegetables dish. Next up is carnitas later this week.