Does the crock pot give you the nice burnt, crunchy pieces? I cooked one in an enameled cast iron pot in the over at 300 degrees for 6.5 hours two weeks ago and it was incredible. The burnt edges were sublime. In case anyone's interested, here's the recipe:
Dry Rub:
3 tablespoons paprika
1 tablespoon garlic powder
1 tablespoon brown sugar
1 tablespoon dry mustard
3 tablespoons coarse salt
5 to 7 pound pork shoulder or Boston butt
Cider Vinegar Barbecue Sauce:
1 1/2 cups cider vinegar
1 cup yellow or brown mustard
1/2 cup ketchup
1/3 cup packed brown sugar
2-3 garlic cloves, smashed
1 teaspoon salt
1 teaspoon cayenne
1/2 teaspoon freshly ground black pepper
Directions
Mix the paprika, garlic power, brown sugar, dry mustard, and salt together in a small bowl. Rub the spice blend all over the pork.
Preheat the oven to 300 degrees F.
Put the pork in an enameled cast iron dutch oven (covered) and bake for about 6 hours. Basically, roast the pork until it's falling apart.
To make the BBQ sauce: combine the vinegar, mustard, ketchup, brown sugar, garlic, salt, cayenne, and black pepper in a saucepan over medium heat. Simmer gently, stirring, for 10 minutes until the sugar dissolves.
Remove the pork roast from the oven and transfer to a large platter. Allow the meat to rest for about 10 minutes. While still warm, pull the pork. Pour 1/2 of the sauce on the shredded pork and mix well to coat.