I’ll take some off your hands ;)

Tamales would be one idea but you need the masa, corn shucks, tortillas, etc. And time!

A few hours in the crock pot on low with some water or broth added should make it shreddable.

If your hubby doesn't already have a set of these bear claws you should surprise him with some. They make handling and pulling smoked meats easy.

My mind went immediately to beans. Chunks or small pieces added to plain or baked beans. Several of the barbeque places in this area have very thick baked/barbequed beans that they add pork/beef to either from the outside or simply chunks cut from a thick slice. Regular beans would also benefit from the additional smoky flavor.

oh yum. I'd make [basically] this Serious Eats BBQ Beans recipe... but skip the bacon. Instead I'd add big hunks of smoked pork once the sauce was made up and everything was ready to simmer forever. Bet it would be so good... :)

Whenever, I have a large piece of leftover meat, my thoughts turn to Mexican food.

Hubby smoked a pork roast last week. After a couple of nights of sandwiches, I made chili verde out of half of it (if you don't want to take the time to make the green sauce, a can of green enchilada sauce will work) and other half was cut up into small pieces and simmered in a small amount of water until tender (almost falling apart) along with chopped onion, jalapenos, garlic, cumin and pepper flakes. You can adjust the spiciness according to your taste. When the water had pretty much evaporated, we used the meat for burritos. You could also make tacos or even enchiladas out of it.

Both the chili verde and the seasoned meat freeze well if you want to use it at a later date.

Pork street tacos. Put it in the oven and cook until it's shreddable!

Another option is to chunk some of it in fairly small chunks, bread them, deep fry and make Sweet & Sour Pork. Or a stirfry.

We are smoking a big fella Saturday. This will be our third since February. First two were roasted low and slow in the oven BoSaam style. (cooler temps)

What I've learned from this method is to find the smallest pot for the size. If I had a two pound chunk like you describe, or even one pound...I would use my two or three quart enameled cast iron. Tight lid. Oven 400 for 1/2 hour, lid off and heat down to 250-275. 1/2 cup of liquid,... water, beer or wine. Garlic and sliced onion is nice. Or shallot, leek. Dry rub including a tBsp of brown sugar. (I use coconut palm sugar). +for a full big roast I use a cup of liquid. And more rub.

You might just need another hour after the original high-heat.

Alternatively you can wrap in foil or a sheet pan. (I do a parchment lined foil packet. Same method. Just open the foil a bit after the initial heat blast.

Once fork tender DavidChang adds more sugar and cranks the oven way up for a sugary crust. I think 10 minutes.

Tacos, sandwiches, with sauces, etc. BBQ style. So many custom choices to your liking.

We like lettuce wraps. But the next one will be some leftovers for tamales.

Sweet pork burritos are a family favorite for us.

Add green enchilada sauce and sugar to taste to the pork and warm on the stove.

Cook up some cilantro lime rice. Add a can of rinsed black beans and more cilantro once cooked.

Add some cheese and you have a very tasty burrito.

Yes to pizza topping!!!

I find that smoked pork is a lot less versatile than plain pork.

I would make a Yucatecan style dish (cochinita pibil) with orange juice, lime juice (no sugar whatsoever, as the oranges are supposed to be sour), ancho chili powder, oregano, and achiote paste. You can simmer the leftover pork in this to get it to be tender enough for shredding, and then use the meat for tacos, enchiladas, or tamales. You can also just serve it with rice (and beans).

I would put it into the oven with maybe 1 1/2 cups of water....in a roaster with a lid, add some onions on top of the meat....and cook at 275 for another 2 1/2 hours...at least. More fat will likely come out and the connective tissue will break down and you can shred it. Then I would consider what's left in the pan....likely some yummy brown stuff just waiting to be thickened for gravy.
Pile that shredded meat on a piece of bread and cover it with that gravy.....and save the rest and freeze for warming in BBQ sauce and making sandwiches.
As I have said before my husband used to get 2 whole hogs a year as part of his pay...I have cooked a lot of pork shoulders....and hams and ribs and sausage and neck bones etc etc etc,,, Considering how long he worked there I have probably cooked easily 50 hogs.

Carnitas!

Smoked Brisket Chili with Beer and Coffee! Here's a link to a recipe I've used as a starting off point. (I can never totally follow a recipe--) I use Guiness and VERY strong coffee. It also freezes well for a few great winter dinners!

https://www.cookingmamas.com/smoked-brisket-chili/

Wow - such great ideas! Thank you all very much. I'll definitely try many of these (we've got a lot of pork and DH is enthused about his smoker, so there will be more). I appreciate everyone's input and time.

Tacos, burritos, quesadillas. Easy peasy.

I did a nice beef roast low and slow - 265 - in the oven last week. Then I slapped it in the IP for another 90 minutes on top of some halved onions and the juices from the oven cook. It was fall-apart scrumptious.

I have a pork shoulder awaiting the smoker as well ... but I do not function well in 100-degree heat, so it will have to wait.

Wait until he does a turkey ...

To cook it so it can be pulled...crock pot!! Put it in a crock pot--add what ever sauce you like; on medium for several hours. We had a pork shoulder and I love it in weekend pasta.One onion, Left over meat of choice, cooked and cut up. One can of cream of soup, One bag of frozen vegetables. one cup sour cream. Pasta.

Brown onion, add cooked meat then soup and vegis. Simmer for half hour. Sometimes I thin the soup with sherry. Just before serving over cooked pasta stir in a cup of sour cream. Any meat will do. We love smoked turkey in this dish so why not smoked pork.

Bean soup is what came to my mind also. And a smoke pork cheese dip, gosh that sounds good! I would cut it up in small pieces for that or lightly through a grinder.

Bragu - 90 minutes in an instant pot? Wow - that sounds like a long, long time!

Oh my .... a turkey in the smoker .... we'll eat turkey everything for weeks.

I have used my food processor to chop pork for bbq instead of shredding it. My son said it reminded him of the texture of a sloppy joe but he couldn't get enough lol. And it seems to me that it stretched a bit further than shredded meat.

What did you decide to do?

Signed,

Someone who's not a fan of pulled pork.

Elmer. It’s still frozen, so I am still not sure which of the above I’ll try. We’re still eating the leftovers that we didn’t freeze. But that’s about gone. I’m not sure that either of us are fans of pulled pork, either, But that seems easy enough so that’s probably what I’ll try first.

Tomorrow he’s going to smoke a chicken.