Yes - you definitely can slow cook pork, and this is commonly referred to as pulled pork.
New Zealand pork shoulder is the best choice due to its tenderness, texture and flavour. Usually, the pork shoulder is divided into two cuts: pork shoulder (or picnic shoulder) and the Boston butt.
Pork shoulder and Boston butt both come from the shoulder of the pig. Pork shoulder meat extends down to the pig's front hoofs and the Boston butt comes from above the shoulder blades.
This area is rich in fat content and connective tissue (collagen) that yields to create a melty, creamy meat.
It's important you cook it slowly to allow the protein to break down. It’s possible to slow-roast the New Zealand pork shoulder on the bone, however most often the bone is removed, then the meat is rolled and tied to a neater joint.
When I was growing up, my family would serve pulled pork on a bed of creamy polenta with chimichurri sauce.
• Choose a New Zealand pork shoulder that's well marbled but with not too much fat on the edges. This will give an extra flavour to the meat.
• Always allow the meat to rest before carving.