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Looks like I'm a few days late on this one. I'm something of a pulled pork snob, well maybe purist is a better term. I have a smoker and will do a pork shoulder overnight for about 14-20 hours. You just can't duplicate the real smokey flavor or external "bark" in the oven or crockpot. I also usually get the bone-in variety.
I would imagine the crockpot would have been the better choice if it had fit. My uncle has done crockpot pulled pork and it was quite tasty.
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If you have any poo... fling it NOW!
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