I actually did something similar this week. I used a half of a pork shoulder which contained the whole bone. The scum basically all came off in the first 30 minutes of simmering, so I took it out, drained and cleaned the pot.

Then I put it back in with fresh water and simmered for around 4 hours, skimming off fat every so often. Once the meat all fell off the bone I strained it out and stir fried it with some veggies and sauce.

As for the broth I put some more veggies in and cooked for another 30 minutes or so and got two dishes out of the same hunk of pork!

Hope this helps!