I just bought my first crock pot since the one I had to heat soup in college. (No, we weren't allowed to have microwaves way back then. We didn't have computers either.) The booklet that came with it has a recipe for Carolina BBQ. Now, I know how to make good BBQ sauce, but what I don't know are the nuances of cooking in a crock pot.
1) The recipe calls for boneless pork shoulder roast, and I could only find bone-in.
2) The butcher told me to cook the meat all the way through in the oven BEFORE putting it in the crock pot and then simmer overnight. The recipe said to stick it in raw with the seasonings, etc. on high for 4-6 hours.
3) I have a charcoal grill and some mesquite chips, if that would be a better way to start out.
What's the best approach to end up with fall-from-the-bone, tender BBQ? I really don't want dry meat.