Pork Shoulder with Turnips and Cabbage? Thoughts on a recipe

I'm trying to sort of recreate a dish i had at Cochon on Tchoupitoulas years ago. It was Donald Link's Louisiana Cochon with Turnips and Cabbage.

Review of dish here

quote:

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My entree was the Louisiana Cochon, which is pulled pork that is pattied and seared, served atop turnips and cabbage, with a wonderfully rich pork jus, and topped with crispy Cracklins’!

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I have some pork shoulder in the freezer i was gonna take out and smoke on saturday (or maybe next weekend), and was going to attempt this dish while incorporating the leftovers, just not sure how much "pork jus" i can get by using an already smoked pork shoulder, so some tips would be appreciated.

I was gonna braise down the cabbage and turnips with the reserved bone from the pork shoulder, with about 1 lb. or so of the meat. Thoughts?