To pulled pork purists, you can't make pulled pork in a crock pot. Traditional, Memphis style pulled pork uses a pork shoulder, or usually a Boston Butt that is slowly barbecued with lots of smoke to flavor it. A mop (flavored brine solution applied by a clean mop) is used to baste the meat and add flavor. When the meat reaches about 190 degrees F., the meat is removed from the pit and pulled. It is served with three sauce options, which are not stirred into the meat.
Ok, now that we have that out of the way, the way I make pulled pork involves no recipe, simply good technique, and yes I use a slow cooker and get the same texture and flavors that the pit-masters in Memphis get. Here's how it's done, if you want a traditional pulled pork.
Get the largest Boston Butt that will fit your slow cooker. Roupghly chop a large yellow onion. Season the outside of the meat with salt. Place the onions and meat into the slow cooker, set to medium temp. setting, and cook until a thermometer reads 190 degrees. Remove the meat to a large, seasoned cast iron pan, or the heaviest pan you have, and pull it into chunks.
This next part is what makes it taste so much like pit-barbecued pulled pork. I make a solid bed of coals in my Webber Charcoal grill. When the coals are hot, I place sticks and rounds of apple-wood on top. You can purchase smokeing woods, and use a steel smoker box, made for use with gas babrecues. Anyways, take that pan full of meat and place it into that hot, smokey barbecue for ten minutes. Now stir everything and smoke for ten minutes more. Becasude you are exposing so much of the meat surface to the smoke, it only takes twenty minutes to achieve what takes houts when smoking the whole roast. Now serve that pulled porl with a good slaw, and a honey mustard sauce, a tomato/brown sugar sauce, and a vinegar based sauce, all with good kaiser rolls. Enjoy.
Seeeeeya; Chief Longwind of the North