I applaud you for giving pulled pork a try, even if your method is "totally wrong." Since I'm from South Carolina, I take good pulled pork for granted. The one thing that you miss if you use a slow cooker is the "bark" on the outside of the meat that forms as you smoke it. It is without a doubt my favorite part. The salt, brown sugar, and seasonings combine with the smoke and form a layer of intensely flavored meat that the smoke turns a dark pink. Some places call this part "burnt ends" but it's far from burnt; it's sublime. Micah, I've read about burnt ends - they would absolutely be my favorite part. And true, there's nothing "burnt" about cooking in a slow cooker - more's the pity! Maybe someday I'll taste REAL barbecue... PJH

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