I brought mine home and cut it into three roasts, but you could cut it into pork chops too or a combination of roasts and chops.
I put the first roast in the freeze for another time and the second roast I put in the crock pot on a bed of onions and then covered it in salsa verde.
Eight hours later and I had salsa pulled pork. I let it cool and then threw it in the freeze. At sometime in the future I'll thaw it and use it to make enchiladas, tacos or maybe chili.
The next day I threw the rest of onions and the third pork roast in the crock pot, but this time added Campbell's Slow Cooker Apple bourbon sauce.
Eight hours later and I had shredded pork!
I strained the liquid, added it to the shredded pork, bagged it up and froze it. I pulled it out this last week, thawed it and served it with cornbread and peas for several meals. I had enough to have my parents over for dinner once and sent some home with them.
$1.28 is an exceptionally good price, but if you can get a pork loin for $1.69 or less, grab one, slice, throw it in the crock pot, shred and freeze it for a rainy day.