I was wondering what to do with an 8lb pork shoulder when I remembered that I had hominy. Six hours later et voila! I used less than half the pork, I sliced off some roast sized slabs and have them in the freezer pending sealing in a vacuum bag. I didn’t go overboard on seasonings but several dried chilies and half a head of garlic went into the blender after a good soaking for the broth. Force the liquified peppers though a sieve and fry the sauce in oil before adding it to your stock.