<human>: I'll start by saying that I've been making slow cooker barbecue with pork shoulder/Boston butts for years now. Since it's just my girlfriend and I at the house, we typically end up with a lot of leftovers. Last time we had a bunch leftover so we made Brunswick stew. It was delicious. We're planning on doing that again this time. Here's the kicker — she bought a 10-lb pork shoulder! For the two of us! So my thoughts are that I'll cut 4-lbs off and freeze it (**pointers appreciated here) for a roast (I guess?) then cook 6-lbs in the slow cooker for barbecue and then Brunswick stew.

So I'd like to know your go-to recipe for slow cooker barbecue and roast pork shoulder. There are thousands of recipes online for slow cooker barbecue with wild variations across the board. Me? I used to just use Liquid Smoke and water. Works fine but I'd like more flavor if at all possible. For the roast I'm looking for the best method for freezing and recipe suggestions. Also, if you have any pointers on the best parts of the shoulder to use for each that would be greatly appreciated. Thanks!

Can you give me a shortened version of the text?
<bot>: I'm planning on making slow cooker bbq AND a roast pork shoulder cos I have a 10-lb shoulder to use. Seeking suggestions.