I have one of those slow cookers and tried cooking a pork shoulder in it a while back. After seventeen hours, it was finally falling off the bone, but the meat rather dry at that point and Romain refused to eat it. (Okay, he ate it, but complained about it the whole time.) So I returned again to using my tried-and-true Dutch oven. If you want to use a machine, I'm sure this can be adapted to a slow cooker or Instant pot, although I think the last step (#6) where the sauce gets reduced and the pork gets caramelized, is a nice touch.
As I've been trying to use up things I have odds and ends of, I used oyster sauce, which you can find in markets that sell ingredients for Asian cooking. But ketchup can also be used along with a splash of vinegar. You can read more about
chipotles in adobo here.
I took a few tips for this recipe from the
Pull-apart pork with honey chipotle on the BBC Food website. This recipe could easily be cut in half. You may need to reduce the cooking time to compensate for a smaller amount of pork.