Hi Cele,

Absolutely! The texture will be a little different from tenderloin — the pieces will be tender and want to pull apart rather than staying in neat cubes — but for most slow cooker recipes that’s perfectly fine, and the flavor payoff from the shoulder is worth it. You might want to cut off as much fat as you can or plan to defat the dish after cooking. I would keep the cubes on the larger side, around 1.5 to 2 inches. Smaller pieces can get mushy over a long cook, and you want them to hold together enough to have some substance in the dish.

Do come back and tell me what you think! It will be yummy!