I was just thinking about this myself today because we bought another cheap pork shoulder and need a new way to make it.
My thought: Marinate in teriyake and garlic, roast as usual, then serve with grilled pineapple and rice.
Also was contemplating the jerk seasoning then serving with black beans, rice and fried plantains.
I like alot of these other ideas too!
I like to slow-cook a shoulder fairly simply; salt, pepper, and a bottle of good dark beer. Later on, I’ll pull a two-serving bag of the meat out of the freezer to make something.
Three days ago, I made a lovely stew. A frozen cup of pork stock, cut-up pork, sliced onion, cut-up potatoes, carrots, snap peas, sliced celery, minced ginger and garlic, turmeric, sliced mushrooms, italian seasoning, ground cloves, and balsamic vinegar.
I started with a roux of equal parts pork fat and all-purpose flour. Then the broth, carrots, and potatoes, and enough water to almost cover that stuff. Put a lid on it, and add the other stuff according to how long you want to cook that ingredient. Add the mushrooms last. They’re best nearly raw.
A few things like red hot sauce and a slosh of white wine seem to find their way into the pot when I’m cooking, too. 
Hmmm…so Costco was fresh out of pork shoulder today. Instead, I found a nice looking pork loin top roast (not a tenderloin, this is much bigger) for a steal. Think it will work? Is it too lean? There is a thin layer of fat on top, and it’s folded over on itself and tied into a roast. My thought was to do a jerk rub/marinade overnight, and then plunk it into the Crock-Pot bright and early with a can or two of crushed pineapple with the juice.
Saturday’s dinner was the Pork Shoulder cooked with a good tablespoon of the Pampered Chef Rosemary Herb spices blend (which is mostly rosemary, garlic and lemon peel), with half a can of apple-juice concentrate and a splash of white vinegar. I threw some potatoes on top, too.
The pork was very tasty, but really didn’t pick up any of the apple taste.
An hour before I served, the potates looked cooked but dry so I rotated them whole mess and sank the potatoes into the juice with the meat on top. The potatoes tasted very apple-y as a result.
The kids ate it up, about 3.5-4 lbs of meat cooked with enough for a single sandwich left.
Still, great thread, more to try. I’ve got another roast in the freezer. Jerk flavors seem very promising too after reading that posting.
WhyNot, how’d the pineapple work out?
Throw some peppers (green, red) on along with the pineapple - then it will be almost exactly what I made out of a pork roast this weekend. And DAYUM was it good!
Fantastic! The only jerk seasoning I could find in my megamart was McCormick or something like that, which was mostly sugar and ground red pepper and “spices”, so I poured the whole bottle in a 2 gallon ziptop bag, added prob’ly 1/3 cup (a LOT) of jarred minced garlic, some powdered ginger, cinnamon, cloves, allspice and fresh grated nutmeg. I smooshed it around in the bag to mix, and then plopped the roast in the bag and smooshed the spicy paste around the meat. Squeezed all the air out of the bag, rolled it around the roast to ensure good contact and sealed it, then left it in the fridge overnight.
The next morning, I just popped the roast, still with the spices sticking to it, into the crock-pot and added a can of crushed pineapple with the juice, covered and turned it on low for about 8 hours. Then sliced to serve with applesauce mixed with another can of crushed pineapple for a side dish.
Because it was a loin and not a shoulder, it was much leaner and it stayed together to be sliced instead of falling apart into tender morsels. But it definitely worked.
I’ve still got a ton left over 'cause it was a big roast, which I think I’ll sort of chunk up (it’s already sliced and therefore not pullable) and make into a sort of barbeque pork sammich for dinner tonight.