I'd like to make pulled pork in the crockpot, and have a recipe that calls for using a boneless shoulder cut into 4 pieces.
The shoulder I bought is bone-in. Since it's cooking for such a long time, can I just leave it in one piece?
The recipe I have calls for using a dutch oven, but I'd like to do it in the crockpot. Do I need to up the liquid amount? Does the meat have to be immersed?
Any advice much appreciated. Thanks!