I have almost always cooked my pork shoulders in the crockpot on low for 8-10 hours, usually Mexican carnitas style but sometimes Kalua pork every so often. I like the way most of the fat renders down to coat the meat, and enough of it usually liquifies that I don't even need to add much liquid to the crock pot (unlike your average pot roast). So if your family doesn't like a lot of fat in their pork, this method may be a great way to please them...