Pulled Pork in a slow cooker. To brown or not to brown?
A few things...


I brine for 12-24 hours. It really does make a difference.
Don't bother browning the meat... you don't want a crust, you want the meat to break down.
Make your own barbecue sauce! There's a zillion recipes, and it always tastes better. When I make pulled pork, I take the cooking liquid (you are cooking in liquid, yeah?) and reduce it right down to almost a demiglace, and use that as the base for my bbq sauce.