Interesting. Thursday, I did a 10 hour slow cooked pork shoulder, adapted from Momofuku's laquered pork, done in a slow cooker and then finished in a 500 degree oven to carmelize. I did the prep the afternoon before and then put it in the slow cooker at 3:00 a.m. so it would be ready for lunch! The first day, we pulled the crazy tender pork apart for sandwiches. The second day, for dinner, I mashed potatoes, used all those wonderful juices in the bottom of the slow cooker for gravy (darkened with a little Gravy Master) and sliced the rest of the cold pork. Yum - two times.