Should I let pork shoulder rest before shredding, and if so, how long should I allow it to rest for optimum results? When preparing this succulent cut of meat, is it not crucial to consider the science behind allowing it to rest? Does this resting period not enable the juices, which may have been driven to the center during cooking, to redistribute throughout the meat, thereby enhancing flavor and moisture? Furthermore, could the texture of the shredded pork be transformed into a more tantalizing experience if I practice patience and permit it to rest adequately? What minute variables should I take into account, such as the weight of the pork shoulder or the cooking method utilized? Is there a specific time frame that culinary experts often recommend, or does it depend on personal preference? In the grand scheme of culinary mastery, how significant is this resting stage in achieving the ultimate shredded pork shoulder experience?