Yes. Pork shoulder is the cheapest meat, and the easiest to cook! Smlather pork chunks in more spice than you think necessary (especially garlic powder), crock pot it for hours, tear apart with your hands (okay, this stage takes a little time) easily pulling out the fat and bones. Then take half (including the juice!) and freeze for later. Strain what your eating today so you have the juice in a bowl, sear the bajeebes out of the (now dryish) pulled pork, put back in the bowl of juice (maybe with some additional mexican spices), dried out seared pork soaks up the pork juice, and you are in business.
A week later, thaw out the other half so you have pork juice, strain it out and keep, sear bajeebes out of somewhat dry pork, etc. And you are in business like before, for almost no effort.
Note: when you sear the pork, sear it more than you think you need to. When your friend looks at it and says, “I think that definitely done”, then you know it’s time to sear for another minute. Then flip over and (over)sear more of it. The pulled pork is not your friend. (Well, when you’re searing it, it’s not your friend. It about 5 minutes, it’ll be your BFF.)