what to do with tons of leftover shredded pork
i would suggest that you ALWAYS freeze cooked meat in a SAUCE, for flavor preservation. even if you don't have time to work on the final sauce now, freeze the meat in something wet that will go INTO the final sauce- like stewed tomatoes or cooked white or red or pinto -beans, ... or a soup- that you can defrost and then add to for the recipes of your choice. i had 10 lb of smoked pork shoulder last month and i made an 'easy cassoulet' from epicurious. com and a mexican pork and squash chipotle stew from rick bayless.
and a split pea soup, and white beans.. - all now in the freezer for winter comfort food. pork shoulder is so versatile.
If you don't want to use it immediately it will freeze very well. Incorporate as much of the moisture/fat as you can and freeze it in heavy Ziplocks with all the air squooshed out. Fatty meat of this kind actually improves with freezing and thawing, as long as it doesn't get dried out ("freezer burn") - just use it within a few months.
Here's mine, from an earlier post.
I recently had about 1.5 pounds of leftover carnitas in the freezer that I wanted to use up, so I made green chile with pork, it came out great. Basically sautee a large diced onion and 8 cloves minced garlic, add 1/2 cup flour, 3-4 cups roasted chopped green chilis, a 28 oz can of diced tomatoes (optional), four cups chicken broth, couple tablespoons cumin and one of oregano, and simmer an hour. add shredded pork for the last 15 minutes or so. Serve with flour tortillas and sour cream. Yum.