So I sat there thinking about the best and easiest way to make this dish. In a delicious moment of serendipity I saw this ad. 
Uhm, yes please! AND NOW! I hopped in the car, and drove straight to the store at 9 o’clock at night just to buy it.
Then the worst thing happened. The photos I took of most of the cooking process were corrupted. I almost cried when it happened, and then I promptly ordered a new SD card on Amazon to make myself feel better. I have instructions for you, which are pretty easy to follow, and some final photos.
The instructions are really pretty simple. Start like you do in the Hawaiian Luau Slow Cooker Pork. Season the pork liberally with salt and put in a slow cooker skin side up. Put on low for 18 hours. Using a measuring cup or ladle, scoop out the excess liquid and reserve. Now if you aren’t too hungry, I would let the pork cool for 10-15 minutes just to help it stay together more. Using a couple of large spatulas, gently lift the pork into a foil pan. Do your best to not break it apart while moving it.
This is the part I wish I could show you in photos. Don’t worry I will be making this again in the next few months and when I do I will update this post! We just have a LOT of pork in the fridge right now, I can’t make a third one in less than a week!
Once the pork is in the pan, you are going to peel the skin back and scoop out the unrendered fat. Using a small spoon just scrape from the underside of the skin until a thin layer of skin is left. Season the meat under the skin with more kosher salt. Fold the skin back over the pork and discard all the fat. Spoon off the fat off the reserved liquid and pour it into the foil pan.
Turn on your broiler on high. Put the pork in on the top shelf and watch it like a hawk. Mine went in literally five seconds longer than I wanted which is why I have a few dark spots. It was a split second decision between pull the pork out or grab my infant away from chewing on a power cord that was dangerously close by. Sorry pork, but not sorry.
You’ll see the skin start puffing up and browning. Take it out when you get to a nice golden brown color, you can even wait until you see the first hint of a dark spot. 
Want to see how thin the skin actually is? Ok! 
It is basically thin enough to be almost see through and lifts up as a sheet it is so crisp!
Now take a portion of pork and a section of the skin and serve with some delicious Easy Light Coconut Rice and some simple green veggies and enjoy! Even better, serve it with your favorite sauce, like a delicious Argentinian Chimichurri and it will be a porchetta-esque meal! Oh man, now I need to make porchetta. 
Tools Used in the making of these Slow Cooker Brown Sugar Garlic Chicken Thighs:
Slow Cooker: Love this slow cooker and how programmable it is, it has been a workhorse for me… until…
My New Slow Cooker: For larger roasts I also brown the meat in the insert and not lose a bunch of the flavor by transferring the meat and leaving the browned bits behind. If you’re thinking of a new slow cooker, consider it if your budget is open.
Crispy Cracklin' Pork Picnic Shoulder (Slow Cooker & Oven)
Ingredients
- 10 pound Pork Picnic Shoulder (You are looking for skin and bone here, it will look like an arm joint)
- 2 tablespoons Kosher Salt
Instructions
- Season the pork liberally with salt.
- Put in a slow cooker skin side up.
Put on low for 18 hours.
- Scoop out the excess liquid and reserve.
- Put the pork into a foil pan.
- Do your best to not break it apart while moving it.
- Once the pork is in the pan, you are going to peel the skin back and scoop out the unrendered fat.
- Using a small spoon just scrape from the underside of the skin until a thin layer of skin is left.
- Season the meat with more kosher salt.
- Fold the skin back over the pork and discard all the fat.
- Spoon off the fat off the reserved liquid and pour it into the foil pan.
- Turn on your broiler on high.
- Put the pork in on the top shelf and watch it like a hawk.
- Mine went in literally five seconds longer than I wanted which is why I have a few dark spots.
- You'll see the skin start puffing up and browning.
- Take it out when you get to a nice golden brown color, you can even wait until you see the first hint of a dark spot.
- Serve with your favorite sauce, but I recommend Chimichurri
This recipe is so easy and the pork turned out delicious. I had a 9lb shoulder with skiing and 18 hours was perfect. I actually miscalculated ? and ended up having to keep the pork warm in the slow cooker for several hours, then put into the oven to broil the crackling which also turned out delicious! I did add the juice that came out of the pork in the slow cooker with the fat separated out, back into the pork as it did need a little moisture. I served the pork in wraps with coleslaw and chimichurri and Char sui sauces as options for the guests …huge hit with everyone. Would definitely make again. Produced a lot of meat…there’s never enough crackling! ??
So I had about a 3.77 lb pork picnic shoulder. I did put a spice rub on mine. It did come out perfect didn’t even have to crisp the skin under broiler it was already crispy.The only comment I have is that it is a bit dry in certain areas. I will be making a carnitas sort of juice mix to pour over it and let it soak in that before reheating for dinner. Wish there was a way to post a picture don’t see a way to do it on this site.
You can always post a photo on Instagram and tag #dinnerthendessert
What is the timing per pound? My roast is only almost 4 lbs.
Though I haven’t tested it I’m thinking you’ll want to cook it at least 12-14 hours. Enjoy!