Heat in oven until crispy and shreddable with a fork, bit like peking duck. Then make a sandwich with a cooked part bake half baguette, add thinly sliced cucumber and a good dollop of hoisin sauce. Poss even spring onions shredded finely.
Sort of pork take on peking duck.
We used to use this recipe for the remains of a shoulder joint that had been braised and then crisped in the oven to get the crackling - used to only just be able to carve it, it was so tender.
We were so greedy, it was only when we had had a huge joint that there was ever any left.
Fry onions and mushrooms, add mixed herbs, white wine if you have any, large dollop of french mustard (although grainy mustard could also work), and milk/cornflour (or cream if you have it) to get sauce consistancy. Stir in chopped/torn cooked pork to heat, then stir through pasta.
Also works on rice.
If you have gravy, you can also use that to make the sauce.