The cooking liquid is really flavorful and can be served with the pork if you want. It will be very oily though - use a fat separator to remove some of the oil or use a spoon to skim oil off the top of the pot. You can also make the pork a day before eating it and put the cooking liquid in the refrigerator over night. The fat will harden on the surface and be easier to scoop off.
Searing the meat before cooking it under pressure is optional. I always sear meat before I cook it in the oven, but it's not as necessary when using a pressure cooker.
The cooked pork can be kept in the refrigerator for up to 5 days. You can freeze the meat for up to 3 months in a sealed freezer bag.