This is chili is great with potatoes or beans. I make it both ways depending on which I have on hand. If I'm in a hurry, I use beans so that I don't have to peel and cut up potatoes. I also change up the toppings according to what I have on hand, but love it with juice squeezed from fresh lime slices. Also, if you get a late start, one half hour on high is about the equivalent to one hour on low, so you can make a little time up by adjusting accordingly. Also, I didn't specify the weight of the roast because I usually just grab one. I would suggest grabbing one you think will fit in your slow cooker. If the bone bothers you, feel free to use a boneless pork shoulder roast - you could probably even shred it right in the pot.