I too was slightly concerned but I think he made a great decision by cutting the shoulder into smaller pieces. I made his dish for this week's webisode. There is plenty of acid in his braise with the citrus juice, which helps to break down the proteins and collagen while braising. Pork shoulder is the perfect cut of meat for roasting, like Tom said, or braising. It is a flavorful muscle that is well marbled with fat, which keeps it moist. The sour onion mojo adds the perfect vegetal crunch and acidity to cut through the richness of the soft meat. Obviously, I am pork's biggest fan. Soft, slow braised pork makes me murmur sounds close to that of Homer Simpson ("mmmmm.....poooooorrrrk....magical animal.....").
I apologize to the vegetarians I have offended, but I just can't help it. Congrats to the Grand Poo-bah for winning again, and also for the gracious gesture of giving his bottle of wine to Joey. (I have always known that Howie's a big softie).
As for the bottom four, I'll refrain from saying any more about Hung, I am sure you are all thinking the same thing I am (like how to wipe the smirk off his face). Casey ran into the same problem with dry chicken. At the time, neither probably took into account the fact that their dishes would be sitting over sterno for at least an hour. In regards to Casey's rice, she knew it was overcooked and mushy in the kitchen and still decided to serve it, which was probably not the best decision. I wish Sara Nguyen cooked with a little more confidence. At least on the tellie, I could not see any seafood nestled away in her guacamole.