1. Roasting allows meat to real caramelize and get an outer bark ( the crispy, crunchy bits). When 6 hours are up test if fall apart tender by wiggling the bone, if it slips away easily from meat, it is done. If not, then cook for another 10 minutes and check until bone is easily pulled. Internal temp should be 205°F.
2. Slow cooking method does not caramelize the meat with a crunchy outer bark, but is just as tender. I pull the bone from the pork in the slow cooker and shred the meat in the cooker. Pour the remaining sauce over and stir to mix.