I cooked a 4lb. Boston Butt Roast in the Slow Cooker for 8 hours with
zero liquid added, fat side down. At end of cooking, drippings had run
out of the roast and accumulated around it in the Crock Pot up to
within an inch of the top of the roast. I took the meat out hot and
layed it on paper towels to drain, then placed it on a platter to pull
it apart with forks. I left the Crock Pot cooling off all night. The
next morning I looked in the Crock Pot and it appeared to have 3
inches of white lard which resembled parafin. A pork shoulder or
Boston Butt Roast is definitely "self basting".

William