Opted for the 'big hunk of meat' cooking route this week, figuring that it would set the course for a series of meals. So, pork shoulder got the call . . .
Seasoned and Seared Pork ShoulderSalt, pepper, garlic powder, onion powder, cumin
AromaticsGotta get that delicious fond off the bottom of the pot and into your braise. Onions, scallions, crushed garlic.
Braising MediumHitting the pantry hard to concoct the perfect blend.

Chiffonade of Horseradish LeavesHad some on hand so, why not? But they went in after the braising medium and only saw wet heat. They're slightly bitter up front and have some spiciness. The aftertaste is very much like the root itself. Also in at this point went a bay leaf and about a dozen whole, peeled cloves of garlic.
Pre-BraiseFond incorporated, aromatics nicely sweated, braising liquid added, greens soaked . . . roast back into the pot. Covered and into a 275F oven for about 2.5 hours before the first check.
HalfwayLooks and smells great so far. Ladled a little of the liquid onto the shoulder, re-covered the pot and put it back into the oven for another 1.5-2 hours, before the next check.
Just About ThereAfter about 4.5 hours, it was tender but not quite where it needed to be. I ladled some of the veggies on top of the shoulder and decided to go another 30 minutes . . .
Just RightI know not everyone probably agrees with this but over-braising is a thing. So, even though it's relatively easy, braising is not merely 'set it and forget it.' I kept a close eye on this, balancing my desire to not overcook it with my goal of interrupting the cooking as infrequently as possible. I think I got this just about right, as the bone easily pulled free about 98% of the way, only requiring a tiny tug for full removal at its last little corner.
Plated UpA lot went on between the last step and this one that I didn't photograph. I removed the shoulder from the pot and put it in a low oven to keep warm while I completed the next steps. I strained and fat-separated the braising liquid and also separated out the aromatics. I then put the strained and defatted braising liquid on the stove top and reduced it by about a third. After that, I added the strained aromatics back to the reduced braising liquid and hit the entire thing with the stick blender to homogenize and thicken it. That blended gravy went atop our servings, as you see here . . . including the 1 whole garlic clove that managed to evade the stick blender.

We also had salad and some oven-roasted buttermilk smashed potatoes with caramelized onions and fresh chives.
=R=
By protecting others, you save yourself. If you only think of yourself, you'll only destroy yourself. --Kambei Shimada
Every human interaction is an opportunity for disappointment --RS
There's a horse loose in a hospital --JM
That don't impress me much --Shania Twain