What's the basic technique for long braising of pork?
Not sure why boiling is involved...  Are you cooking in oven or slow cooker?  You can just put the seasoned meat into the slow cooker and turn it on.  Or if in oven are you cooking at 225F or 100C how long depends on what cut of meat.  If one with lots of fat, like shoulder or ribs, it will hold up to long cooking.  Eight hours isn't too long.  I cook most organ meats like heart and tongue in slow cooker overnight.  Please ask follow up questions and provide more details...