If you're cooking for one or two and you want slow-cooked pork, there aren't a lot of choices that don't result in a lot of leftovers. That's why I love "country-style ribs," which aren't ribs at all but thick slices of shoulder meat cut to resemble single ribs. Not only do they generally come in smaller packages, which is great for two, but they're already cut up, so they cook faster than a big chunk of shoulder meat. We use them for spicy Asian-style pulled pork and -- one of my personal favorites -- chili verde. In tacos (of course!) or just over rice, this pork stew simmered with tomatillos and green chiles is fabulous.
Image © Dave Scantland