I think I have some time before I start the laundry (ha! ha! ha!) so that I can write down the rest of the Pork recipe.
Before the pork is taken out of the oven (say 20 minutes before) start cutting/chopping the following veggies:
Stir Fry Veggie Mixture
1 onion sliced
2 cloves garlic, minced
2 peppers of different colors (red, yellow, orange, green, purple)
1 zucchini, sliced lengthwise then into smaller pieces
1 container organic white mushrooms or shiitakes, sliced
2 carrots, julienne
1 bunch or package of baby spinach
(or throw in whatever veggies you have that would go nicely with following)
2 or 3 chunks of the Roast Pork from Part One, cut into bite sized pieces and fat removed.
Sauce
1 Tbsp fish sauce
2 tsp sesame oil
1 Tbsp tamari soy sauce
1 tsp corn starch mixed with 1/4 cup water until smooth
handful cilantro, chopped
2 cups pork juices or 2 cups of chicken stock
Optional: Kafir lime juice or leaves
Nam prik pao (Thai chili sauce) to taste
Coconut milk in sauce or cook rice in one part coconut milk one part water
Put rice on. Sauté onions for few minutes then add garlic until done. Add pork juices (without the fat) and cook for a few minutes. Slowly add, while stirring, corn starch mix. Add carrots and cook for another few minutes, then add the rest of the vegetables and pork. Bring to a boil, then reduce heat, add cilantro and serve over rice. Cooking vegetables this way retains their nutrients as they just go in the sauce.
All three had been tasting the pork when it came out of the oven. When my husband served it in the sauce with the veggies that’s when my middle son lost it. He said it was because we added spinach and I reminded him that he likes spinach. He said “Not anymore.” But it was over so quickly and he ate all of it and really loved it!
He was even taking individual spinach leaves and dropping them in his mouth! When asked if it was good, my eldest son said, “No, it’s great!” My youngest didn’t want to speak he was so busy eating!
Part 3
A few days later I used a part of the leftovers (a cup or two) in another stir fry I made with the pork, beet greens, chard, zucchini, carrots (cut “in circles” per my son’s request), carrot greens, broccoli and mushrooms. 
I made a similar sauce but no corn starch and with Thai basil and parsley. I was going to use peppers too, but the only ones I had were extremely hot. I sautéed the mushrooms with the garlic. My youngest kept picking out all the mushrooms. Not because he didn’t like them but he wanted to eat them first and asked everyone else for theirs. 
It was vibrant and tasty. This time around my middle son stated that he wasn’t going to eat it. I said, “This is dinner. You need to eat. Come on and join us.” He did. And again he loved it.
When my husband got home we were already eating. I put a bowl out for him and my youngest proceeded to eat that too. I think he was foraging for mushrooms. 
Used approximately 6.5 lb pork butt and cut out the bone and trimmed into 6 pieces.
Put pork in a large bowl (a piece or two at a time) and rub the mixture all over until well coated.
