The best part of large cuts of meats is having amazing leftovers!
Anything you plan to slow cook (or pressure cook, instant pot) should ALWAYS be browned or seared on all sides first. This is to ensure the moisture gets locked in. Otherwise, you’ll have a really flavorful broth with a dry and bland cut of meat. A great way to cook a large cut of meat and have leftovers that can be repurposed is to cook it without sauce.
Never, ever sear with a sauce, if possible only use salt, pep, dry herbs, etc. The sauce comes last.
Pork is fatty so salt and acid are a go-to pairing. By keeping the roast minimally flavored, you can save some of the meat for another dish and only sauce what you need to serve. This helps with leftover-fatigue.
You'll know when the roast is done if it’s tender enough to take tongs, or two forks and shred apart.
There are several ways to finish this recipe, garnish, and plate. Adapt this easy pork shoulder technique to make pulled Kalua style pork with Hawaiian flavors like sesame and ginger, or bring in a classic southern BBQ sauce, or simmer in chile verde salsa.