We still don't have an oven, so I invented Pork Calypso, which is sort of Caribbean. It doesn't have the red pepper of Caribbean seasoning, and it's not grilled or roasted, so I gave it a new name.

Pork Calypso

Pork butt or shoulder (same thing) . Select the flattest cut.
1 teaspoon cinnamon
1 teaspoon nutmeg
many grinds of black pepper

Line a reasonably-sized slow cooker with a Reynolds slow-cooker liner. Put the meat in the microwave and nuke it at medium power about 5 minutes to kill the germs and make it lukewarm. Set it in the slow cooker and rub the spices and black pepper onto top. Place it in the cooker so as much of the surface is pressed against the pot as possible. Add 2-4 tablespoons water.

Cover and cook on Low till very tender, maybe six hours. Remove carefully* from pot and let cool about 40 minutes. (set a timer) Refrigerate on a trivet till next day and discard fat.   Slice and serve with pasta, using the cooking liquid to make a sauce. Or make sandwiches. Delicious!

I wonder whether one should remove the cooking liquid with a basting bulb halfway through cooking. Hmmm...

Sweet potatoes and pineapple go well with this, but not in the same dish.

The beauty of the slow cooker is that its gentle heat does not destroy the spices.
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Removing the meat can be dangerous, because the bag can break and dump hot food on a person. But I don't want to put that hot, heavy pot in my fridge. So I set the cooker in the sink. Then I gather the top of the bag together and slip a steel bowl the same diameter as the slow cooker under the bag as I lift it out. I think this is safe. I leave the food in the bag and in the steel bowl to cool in the fridge.

Over the years, I have used many slow-cooker bags, and only one ever broke. One was enough to convince me to be careful.