I STILL don't have a crock pot (I know! What, am I TRYING to make my life more difficult?). But I made this the other day in a dutch oven, since I was home and could make sure I didn't inadverdently burn the house down. It was really good...
Slow-cooked braised pork
1 1/2 pounds boneless pork shoulder (or country-style boneless ribs)
2 Tablespoons Old Bay seasoning
2 Tablespoons dark brown sugar
1 large, sweet onion, chopped
1 can diced tomatoes (or about two large fresh tomatoes, chopped)
1 Tablespoon vegetable oil
Heat the oil in a heavy-bottomed dutch oven over medium-high heat until it starts to shimmer. Add the pork and brown, turning to brown all sides. Transfer the pork to a plate and set aside.
Add chopped onions to the skillet and saute, scraping the pan to get up any browned bits of pork. Cook 4 minutes, or until onion is translucent.
Return the pork to the pot. Add the tomatoes and their juices, old bay, brown sugar, and enough water to cover most of the meat. Cook -- on the stove top on low or in the oven at 300 degrees -- until you can pull the pork apart easily with a fork.
I'm not a crock pot expert, so I don't know how long you'd have to cook it in a crock pot or how much you'd need to adjust the level of liquid, but as soon as I get one I'll let you know!