re: About to do a pulled pork cook. Advice would be great

The egg will obviously provide bark and taste far superior but yes, the crock is a viable option that I use when butts are on sale. I'll spray the crock with oil, drop in some sliced onions, rub up a butt and put it in along with anything else you want...worcestershire, hot sauce, etc. You just need to add a touch more liquid because the onions will produce a bunch, and it certainly doesn't need to be submerged. I go about 1/3 of the way up with liquid. Low for 8 hours. I like to let mine cool in a sink ice bath, then into the fridge overnight so I can scoop off that layer of fat that rises to the top. Reheat, and there's nothing wrong with it at all.