I cook pulled pork regularly, mostly in the crockpot but also occasionally in the oven, low and slow @ 225, until the meat reaches 200 degrees. A fair bit of fat and moisture is rendered out of the meat. After the bones are tossed, I'll often have only 1/2 the original weight left.
So I'm thinking that why not cook it in the crockpot, but wrapped airtight in a plastic bag (or some places sell the pork shoulder already in completely sealed packages.
Has anyone tried this out, or done it specifically in a sous vide machine? What were the results like?