My grocery does not sell bone-in pork shoulders, so I had to use a small boneless shoulder. I don't know if that was what contributed to the length of time it took to make this pork, but this took FOREVER to cook!! I put it in the slow cooker on high at 10 AM, and at 4 PM it was still underdone. I ended up transferring it to a preheated Le Creuset dutch oven and baking at 350 for another hour, at which point it was tender and able to be pulled. I made a North Carolina style vinegar sauce to add at the table but most folks just ate it as is, mixed with the cooking juices. Overall, it got high marks for flavor, but I was annoyed that it took so much longer to cook than I thought it would.