I would first cut the pork shoulder into 1 inch cubes before browning them. That way, they will cook into tender pieces more quickly, and maintain their shape, rather than having shredded meat in your stew. Also, you can season the meat with S & P, garlic, onion, sage, etc. before it goes into the stew pot.
Cutting the meat into cubes gives you more control and makes the meat more versatile as well.
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