We use ours quite often and pulled pork is a personal favorite. I think actually shredding the pork after it's cooked is the most time consuming part (except for the waiting of course).
4 pounds of pork shoulder on the bone
A generous amount of pork rub rubbed into each side of the shoulder (I've used many different ones but found the store brand from the local specialty grocer to be my favorite but even Lowry's, Omaha Steaks, or McCormick's work fine)
A handful of whole cloves pierced into the sides of the pork shoulder
1 or 2 red onions (sliced, but not too finely)
A diced clove of garlic
Half a tablespoon of cumin
Handful of brown sugar (that's an exact measurement
A cup of water
Bottle of beer (or two if the extra is needed to cover the shoulder in the pot)
Cook on high until it basically falls off the bone when you pick it up (usually between 4-6 hours depending on how big the shoulder is), remove cloves, and shred with forks or fingers. Return shredded pork to the crock pot and add half a bottle of BBQ sauce (or more or less depending on your preferences) and cook for another 30 minutes to an hour.
You can also return to the crock pot and serve immediately and allow folks to add whatever BBQ sauce they feel appropriate.
Damn! Now I want to make pulled pork this weekend.