I think this should turn into a favorite slow cooker recipe thread. Here's one of my favorites from the Chicago Tribune, Momofuku inspired:

Slow Pork

4-pound bone-in pork shoulder
1/3 C sugar
Kosher salt
1/4 C brown sugar

Rinse and pat dry pork. Toss together white sugar and 1/3 cup salt; rub all over pork. Slide into a zip-lock bag and chill, 6 hours or overnight.

Pull out pork, discard bag and juices. Rinse and pat dry. Settle in a large (5 to 7 quart slow cooker set on low. Let cook, turning once, until crazy tender, about 10 hours.

Pull out the pork and let rest on a rimmed baking sheet. Toss together brown sugar and 1 1/4 teaspoons salt; rub all over pork. Slide into a 500 degree oven until caramel-brown, about 10 minutes.

Serving suggestion:

Serve: Set out the pork shoulder, whole, along with rice, lettuce, scallions (see below), kimchi and sauce. Let each diner pull off shards of meat and wrap in lettuce along with cooked rice and condiments.

FOR GARNISH:

1 ¼ cups thinly sliced scallions ¼ cup grated fresh ginger

2 tablespoons canola oil

1 teaspoon soy sauce

½ teaspoon sherry vinegar

¼ teaspoon kosher salt