Your slow cooker is a camp chef smoker? I first took your original post that you’re using a slow cooker like a crock pot or something on the counter.
For pork shoulders I smear with cheap yellow mustard, then sprinkle with whatever rub I happen to have on hand, usually Head Country (but honestly about any commercial or concocted mix works just as well). 225 degrees until the meat falls apart (around 200 degrees internal)
Never what I would call soggy. Cooking on everything from a ugly drum smoker to a stick burning offset to a propane fired vertical with wood chunks for smoke to a PitBoss vertical pellet smoker. Pellet smoker doesn’t make it as smoky. But still good.
This
