I smoke the pork shoulder for 6 hours then put it in a crock pot with a few cups of a broth I make with beef stock, miso, and yeast extract till the shoulder bone can slide out.
I like it on sausages/bratwursts and in some wraps. I don’t go through it super fast but like, I grow cabbage once a year. I put it into smaller jars once it’s done fermenting and keep it in the fridge. They can last years if kept properly.
