I thought I'd sear this 4.25 pound boneless butt and cook it low and slow in my crockpot for pulled pork. I stupidly cut its trusses, however, in my zeal to salt the meat when it arrived in my kitchen (I know. I'm new to this meat-tenderizing technique), and now I've been debating whether I should cook it without trusses, brown every square inch of it and risk the meat cooking unevenly or drying out - or re-truss it and sear it on all sides and cook it in the crockpot with trusses. Thoughts? Obviously I don't really know what I'm doing but am trying to change that. I have made delicious pulled pork this way before, but I don't remember the details and suspect it was a bone-in cut. Thanks for any advice!