I chose to trim and clean the shoulder, leaving the gristle and bone behind. I saved the trimmings for who knows what. Pork fat works with anything.
Here is the result. Left side went into the pan, right side went into the freezer (sausage meat?)
I added some bacon grease I'd saved from prior cooking experiments:
All the chunks were added into the casserole, with spices, salt, and plenty of fresh garlic. I'm off to the post office and the pork is off to simmer for a couple hours. Unattended cooking?