We continue our Young Adult Dinners, which happen once a month after church (and more often, on a less-formal basis). Here's a recent favorite menu:
Slow-roasted pork shoulder
Baked sweet potatoes, whole or in pieces
The pork shoulder is awesome--it feeds everyone for less than a dollar a piece, and it's effortless to make. Buy a nice big one, and put it in *the night before*. Believe me here. You want to put it in the oven fat side up, in a covered roasting pan, with plenty of salt and pepper, and a couple of cups of water. Turn your oven on as low as it will go--mine goes to 200. Cook it for 8-10 hours.
So I put mine in at bedtime, and in the morning I check on it. At this point it can be cooled to serve later, left at room temperature for a bit (not forever though--there's the whole food safety issue), or served immediately. It will be falling apart tender, and should be shredded with a fork and knife.