I don't have a crockpot. I put the meat into the fridge overnight with dry seasoning rub in a ceramic casserole dish. To bake, I cover with tightly-sealed foil as well as the casserole lid. My oven is reliable at 250F so it takes at least 5 hours to cook (depending on the size of the cut). It comes out just as tender and juicy--but I prefer to let the meat cool down in its juice before pulling etc. The seasoning rub includes ancho chile powder and lots of garlic. I squeeze a fresh lime into the sauce at the end. I skip the salt and the meat tastes even better.

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