I have made pulled pork in the slow cooker. It is a recipe for Kalua pork: rub about 1-2 Tb sea salt (about 1 Tb per 4-5 pounds) and 2 tsp of liquid smoke (a good quality one). Then cook on low for about 5-6 hours, or until fork tender. I usually start checking at the 3 hour mark. As long as you don't overcook, it will not be dry. When the pork is done, shred with 2 forks. There is going to be a lot of liquid which you can then add back to the shredded/pulled pork to keep it moist. You will not use all of the liquid. Then use the pulled pork in tacos, burritos, sandwiches, hash, etc.
Since it is hard to find a small pork butt (shoulder) under 4 pounds, I'll freeze about half the pulled pork in 1/2 pound portions for use later.
You can, of course - but I wouldn't recommend it. Even on high, the size of the average pork shoulder roast- Boston Butt, or whatever you wish to call it, will still need 4-6 hours on high. That can vary depending on the temperature your crockpot hits in the high setting. The higher temperature just doesn't give you as satisfying a result, in my opinion. The meat tends to be drier, less tender, and less flavorful. I guess if you had no other option, you would just have to accept that - and then make sure you had an out of this world sauce to cover the meat with. The reason for a low and slow approach is to give the connective tissue time to soften and dissolve, and the fats to render into the meat itself. That takes time, not just heat. Cranking up the heat gets the meat done faster, yes- it will get to 190F in a shorter amount of time. But done doesn't equate to moist and tender. In short, if you can manage it, it's best done on low for at least 8-10 hours. But you can do the high road, just prepare for something a little less than optimal results.
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Since it is hard to find a small pork butt (shoulder) under 4 pounds, I'll freeze about half the pulled pork in 1/2 pound portions for use later.