Rinse and slice the pork roast into 3-inch pieces. Salt and pepper all sides of the pork.

Brown the roast pieces in a little lard (or other fat) on all sides in a castiron skillet on the stovetop over high heat.  

Once browned, place the pork pieces in the Instapot or crock pot.

Next, make the marinade.

In a small bowl combine the 1/3 cup honey, 1/3 cup balsamic vinegar, garlic, water, rosemary, soy sauce, and corn starch.  

Mix with a fork until all the cornstarch is dissolved.

Pour the marinade evenly over the pork.

Put the lid on the crockpot or Instapot and set to cook.

Instapot:  Set to pressure cook (on high pressure) for one hour with the vent closed.  Let the pressure release naturally.  

Crockpot:  Cook on high 5+ hours.

Use a ladle to skim the fat off the surface of the cooking liquids and discard.

To serve:  

Arrange on a platter and pour the marinade over the top or use 2 forks to pull (shred) the pork and drizzle the meat with cooking liquids.