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If you cook it long enough (and fwiw, it's easier to 'undercook' a pork shoulder at low temps -i.e.,200-250- with the amount of fat/connective tissue available. If it's not falling apart and basically melting when pulled, you didn't cook it long enough) the good stuff will separate from the fat/sinew. I either smoke it or make what amounts to pig confit in the crock pot.
Using Dan's method, you may want to trim it to get more 'meat browning' on the sear vs. just searing fat.