I put pork shoulder in he slow cooker all the time and it's delicious. I put the joint in with a couple of cm of water, cook it all day when I'm out. When I return I remove fat, add salt and put in oven for crackling, drain juices from slow cooker and make gravy with that, wrap joint in tinfoil until rest of veg, crackling, gravy is ready. The meat just falls apart.
You don't have to do a traditional meat & 2 veg recipe e.g. You could remove joint when back in house and take away any fat, put juices in a jug, pull joint apart and then put meat back in slow cooker with some hoi sin, chilli flakes, some of the stock etc and have it with brown rice or noodles.
I feeling pretty hungry right now and envious of your dinner, I hope it works out. Enjoy!