Brother, then I got a recipe for you that will make you look like a genius and it's DEEEEEEEELICIOUS!!!
Now you've got to fit the meat to the size of your crock pot, but the basic ratio is approx. 2hrs per pound. Which depends a lot on the wattage of your crockpot. It can be less, though so check it a bit earlier to see if done. My example here is using a newer Hamilton Beach unit and an 8lb bone in roast.
Ingredients:
8lb pork roast (Picnic shoulder, Boston butt)
2 tablespoons coarse sea salt (traditional is Hawaiian Red Salt)
1.5 tablespoons Liquid Smoke (NOT HICKORY!!!!! Traditional only!!! Very important!)
I prefer the bone in picnic shoulders over Boston butt because the bone adds so much flavor and keep the meat more tender in the middle. You want it to have a layer of skin and fat on one side. They almost always do. Let the roast sit out for a bit to get up closer to room temperature. Use a nice sharp knife to lattice score the skin side. Be careful to just into the fat layer below and not down into the meat itself.
Next you'll take your coarse salt and rub it into the surface of the roast all over; skin and non-skin. Do the same with the liquid smoke. Make sure to massage the salt and smoke into it good.
Next place skin side up in the crock pot and set it on low. Cover the stone pot tightly with heavy aluminum foil (or fold regular in two to double thickness). Then place the crock pot lid on over the foil.
Now you wait. Again depending on how powerful your crockpot is, this will take 16-20 hours. My pot is more powerful and it took 16hrs.
It's done when the pork falls off the bone with a fork. Remove it from the pot leaving all the juice you can in the pot. Remove the skin and fat layer and set aside. You can make cracklins with it in the oven. Place the meat on a big plate and pull apart. Take small amounts of the juice and mix it into the meat until it's seasoned to your taste. About a half cup was good for me. You can then save the rest of the juice in the fridge and use it in a pot of beans, greens, soups, etc. I also take a little bit and toss some cubes red potatoes, celery, onion and carrots in it and bake in the oven as a side.
That's it!! This stuff is "slap yo mama" good. It basically gives you the same result as a Kalua pig roasted in the ground.
Another thing you can do with this is toss it until coated well with your favorite BBQ sauce (Mine is Head Country) and then put in a frying pan over medium high heat and get a good sear on it. MMMMMMM so good!!!!! And being a good Sooey Pig man, I know you'll love it!!!!
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