I've done this a few times. Looking for new ideas.

Hi Jim - not sure if you are looking for variations on pulled pork besides the traditional bbq style but I do an asian style (Char Siu) in the crockpot which I serve with rice and snowpeas. Is this the type of thing you are looking for? I can post the sort of recipe if you want.

Jim, I do one with a half large pork loin... (about 4 pounds)
add my spices (I like Bad Byron's Butt Rub)...
I dry rub it for 24 hours in the fridge...
then put it into a crockpot... with about 3 cups of chicken stock... and a bunch of coarsely chopped onions...
low heat for 6-8 hours... til it pulls apart easily...
Then I pull the pork to shreads with two forks...
add my favorite BBQ sauce (I like an Apple Cider BBQ Sauce)... and back into the crockpot to keep warm...
served on "slider" rolls and a good cole slaw!

please post recipe.My mouth is watering in anticipation

Williams Sonoma makes a fantastic pulled pork starter sauce. It is absolutely fantastic. No fuss no muss.

This gets rave reviews whenever I serve it:

Pork Butt Slow Cooker Recipe

1/4 cup low-sodium soy sauce
3 TBS. ketchup
3 TBS. honey
2 tsp. jarred or fresh minced garlic
2 tsp. grated peeled fresh ginger (or powdered if you don't have fresh)
1 tsp. dark sesame oil
1/2 tsp. five spice powder or seasoned salt
1/4 cup hoisin sauce

2 lb. Boston Butt (trimmed) Boston butt

1/2 cup chicken broth

Combine first 8 ingredients in a small bowl, stirring well with a whisk. Place in a large zip top plastic bag. Add pork to the bag. Marinate in refrigerator at least 2 hrs. or overnight, turning occasionally. Place pork and marinade in an electric slow cooker. Cover and cook on low for 8 hrs.
Remove pork from slow cooker using a slotted spoon; place on a cutting board or work surface. Cover with aluminum foil; keep warm.

Add broth to sauce in slow cooker. Cover and cook on high for 30 minutes or until sauce thickens. Shred pork with 2 forks; serve with sauce.