• If your pork shoulder isn't trussed already, use cooking twine to tie the pork shoulder into a cylindrical shape. Pork shoulder by default should already mostly be in this shape. The trussing is just to perfect it and make it easier to get even slices later on.
  2 lb whole pork shoulder
• Add pork shoulder to the Instant Pot, then add everything else. Pour the dashi stock in last so that the liquids just cover the pork shoulder
  1/2 cup gluten free soy sauce, 2 tbsp mirin, 2 tbsp sugar, 1/2 cup sake, 4 cups dashi stock (or as needed), 6 green onions, 6 whole garlic cloves, 2 tsp minced ginger
• Close the pressure cooker and set it to cook on "meat" (or high pressure) for 90 minutes.
• Once done, allow it to release naturally for at least 10 minutes before manually releasing pressure (alternatively you can just let it come to pressure naturally if you have the time for it). Pork shoulder should be tender now.
• Carefully remove the pork shoulder from the instant pot (use tongs if you can) and place in a large container.
• Turn the Instant Pot to sauté mode on high heat and allow the liquid to reduce by about 1/2.
• Strain the cooking liquid through a sieve and pour into the same container with the pork. Allow everything to cool to room temp then store in the fridge and allow to chill for at least 6 hours. This will allow the marinade to further flavor the pork for a really delicious meat additive.

For the marinated soft boil eggs (optional)

• Boil a pot of water. Once boiling, add the eggs gently (using a slotted spoon) and allow to boil for 7 minutes.
  4-8 eggs
• After 7 minutes, remove the eggs and place in a ice bath to stop the cooking process. Allow to cool and then peel the hard shell.
• Take the peeled eggs and place them in the same container with the pork shoulder and make sure they are fully submerged in the marinade (be gentle! since they are soft boiled the center of the eggs will still be soft).
• Continue to chill in the fridge until ready to eat.