I took a pork shoulder roast out of the freezer and already have my mess in place (mise en place) for Chipotle Pork
with two adjustments; I am replacing the honey with agave nectar because it's easier to work with and I am using turkey broth instead of chicken broth because I have some I have to use up. The pork will be accompanied by red beans and rice, and a Southwest Caesar salad.
If my butt doesn't thaw out in time I have some leftover meatloaf and mashed potatoes in the back of the refrigerator, and some petite white corn in the freezer as a backup. I'll open a bottle of Zin to go with the chipotle pork, but I think an Italian Barbera will go better with the meatloaf.