Braised pork with lemon, olives and tomatoes. This one-pot, make-ahead pork shoulder lets the host relax. Props styled by Sarah Smart. Food styled by Roscoe Betsill. (Kelly Marshall/The New York Times) By MELISSA CLARK “Pork shoulder is so easy, it’s almost like cheating,” my friend Zoe said on a recent winter afternoon. We were discussing possible meaty mains for an upcoming holiday party, looking for something impressive but low-stress and economical enough for a crowd. Finding that balance...