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Cut the pork shoulder in chunks and grind it in batches in a food processor until it is coarse (you don't want to pulverize it.. you want there to still be some texture / small pieces); run it through your hands as you take it out of the food processor and reprocess any pieces that are still too large (or you can sub for ground pork, but we recommend grinding your own for this recipe)
Add ground pork to a bowl with scallions, ginger, garlic, eggs, soy sauce, sesame oil, cognac, salt, sugar, and pepper; mix with a gloved hand (easiest way) or spoon
In a separate bowl, mix the cornstarch and water to create the cornstarch slurry and set aside
In a large pot or Dutch oven over medium high heat, sauté two thirds of the cabbage pieces (reserve the full leaves for later) in 1 Tbsp avocado oil with 1+½ tsp kosher salt until tender (it will give off a good amount of liquid which you want; you may not be able to add all the cabbage at once.. keep adding as it cooks down)