This may seem like a silly question - even as I type I'm thinking it's a dumb question - but here goes... I like to buy fresh slaughtered pork butts from a local on farm butcher shop (USDA Inspected) for my sausage. Since I'm not accustomed to deboning, the butcher does it for me (no charge but he keeps the bone). When I have attempted to debone a butt myself, there was a lot of meat left on the bone and I thought it might boil down well to make a rich pork stock. My question is, have any of you pitmasters/chefs used the shoulder bone for a pork stock? If so, do you care to share your technique/recipe?