I use bleu cheese and either fruit (strawberry once, and blueberry another time) or spinach. Here are the recipes that inspired me, though I usually deviate a bit based on whatever I have on hand at home.

http://toteslife.blogspot.com/2009/02/spinach-and-blue-cheese-stuffed-pork.html

http://www.myrecipes.com/recipe/fig-blue-cheese-stuffed-pork-tenderloin-10000001571431/
(I don't like figs so I used strawberries instead. Yummy!)

When I think pork shoulder roast, I think BBQ. I marinated mine overnight in a 7% brine solution. For the brine I take 1/2 cup of pickling salt (just take regular salt and run it through your blender or food processor if you don't have pickling salt), a 1/2 cup brown sugar, a small handful of peppercorns, 1 Tbs of mustard seed, and 1 liter of hot water out of the tap. Dissolve everything, throw in a few ice cubes to bring down the water temperature, and then soak overnight in the refrigerator.

Today I will cook it in my smoker to an internal temperature of about 195F. You could just as easily dry roast it in a slow cooker. Make yourself a marinade out of rice wine vinegar and liquid smoke and inject it. Just throw some aromatic vegetables in the bottom (carrots, celery, onions, etc.) and put the roast on top, set your crock pot to high and roast to an internal temp of 195-200. Wrap in aluminum foil and leave it on the counter until the internal temperature drops to 140-150 and pull it. Serve it like that, or with your favorite BBQ sauce topped with fresh cole slaw on a bun.

Cube some of it, and make some green chili stew with it. Lots of great recipes, although I just wing it. Brown the pork and some roughly-chopped onions, and some chopped garlic. Add some canned diced tomatoes, some oregano (Mexican, if you have it), and enough water to cover (or chicken broth), and simmer it. Once the pork starts getting tender, add chopped roasted green chilis (I like just Anaheims, although you can add poblanos, too.) You can add them up front, but I find that they tend to disintegrate after a while, and I like some actual chunks of pepper in my stew. You can thicken it up with a little flour or other thickener shortly before serving it. A lot of recipes also call for tomatillos and/or jalapenos. I am not a fan of either in my chili verde.

Barbecued pulled pork also comes to mind, especially with some good mustard-based Carolina barbecue sauce. Use Southwestern-style spices instead, and it would make for some great tacos or burritos.

pork went from not being on my radar to making me almost weep with joy after I discovered this:

1 tbs cocoa powder
1 tbs salt
1 tsp chili flakes (my mom thought it was too spicy, I thought it was great)
2 tsp oregano
1 tsp garlic (I leave that out, not a huge garlic fan)
1 tsp pepper
1/8 tsp chili powder
1/8 tsp coriander

rub that all in it, let it sit overnight if you can.
brown it on all sides in a big pan, then either cover it 2/3 up with water and pressure cook it for an hour at high pressure, or braise it in the oven in a covered pan with a little of your favorite liquid at 350 for 2-3 hours.

You can either serve chunks of it, or shred it with forks for the whole pulled pork thing.

that was the first thing i thought of too. you need a pork roast that has a lot of fat but not a lot of bone, imo. my sister makes the best carnitas. they are braised in the oven like yours, but not fried (as traditional). yours is different, with the cocoa powder. here's my sis's recipe:

Cut up the pork shoulder into medium size chunks and place in large covered roasting pan. Add one large onion, chopped into large chunks. Add a cup or two of orange juice. For spices, add chopped garlic, dried oregano, cumin powder, salt and pepper, to taste. Cook covered for 3-4 hours, until the onion has "disappeared". Done!

I like it shredded in tacos, with eggs, in enchiladas, or even with added bbq sauce to make pulled pork.

turns out great. I know alot of people don't like garlic salt but this is the one reason why I have it in my kitchen. It really works.

carnitas-style or bbq. yummy.

It's originally written for chops, but works great for simmering roasts, too.

some butter and olive oil in a pan, add some rosemary and sliced garlic and saute for a moment

brown your meat in that, and a bit of S&P

pour in a can of tomatoes -- I use whole marzanos.

add a half-bunch or so of parsley.

Cover, simmer until very tender.

Boil some spaghetti til done, then drain and toss it with some more butter, a cup or more of grated parm, and the pan juices.

Serve with some good bread for sopping up juices.

with fennel pollen
http://lacucinaitalianamagazine.com/recipe/slow-roasted-pork-shoulder
http://www.amateurgourmet.com/2011/11/porchetta-at-home.html


with fennel seed
http://food52.com/recipes/3871-luciana-s-porchetta
http://www.yumsugar.com/Porchetta-Recipe-12393303
http://iamafoodblog.com/porchetta-recipe/

The local butcher shop uses a delicious blend of spices on boneless rolled pork shoulder. I do it in the crock pot on low for ten hours. It falls apart and the house smells wonderful. The drippings make good gravy. Serve it with garlic mashed potatoes and a veggie and it's out of this world. We have pulled porketta sandwiches with the leftovers assuming there are any.

When done, pull it and add BBQ sauce... MMM....

Then apply taco seasoning mix as a dry rub. Cook it in a crock part until it is falling apart, around four hours.