Pork Boneless Shoulder
Don't be intimidated by this cut, that is what a Crock Pot or more modern Instapot is for. You will be glad you did. I drool thinking about pulled pork.
For those of who have never smoked anything, you have to give it a shot, seriously. It is one of the easiest of cooking methods, but just takes time, a smoker (or smoker pit - these are inexpensive and can be made out of cinder blocks, google it), hard wood (make sure 25% of the wood is green/not fully dried).
The Berkshire/Tamworth heritage breed cross has an amazing flavor profile. It actually tastes like it should, sweet and nutty. You will definitely have an enjoyable time working, preparing and cooking this product.
BBQ (indirect heat - slow and long)
Smoker (slow and long)
Sous-Vide (you can pretty much sous-vide anything) - make sure to reverse sear this badboy!
*please note that these pork shoulders come off of animals that are of different sizes. We have the average size of 3.5lb and there can be a slight variance up or down.