Slow Cooker Recipes in The Nesting Box Posted September 16, 2012 We have a similar approach. With a pork shoulder fillet we just rub it with seasoning and flavourings and cook on low with no added liquid. It makes it's own juice. I've seen people do the same with a whole chicken - I'm sure a boned shoulder of lamb would work. The meat comes out extremely tender and the gravy is tasty - one issue I've found is that so much liquid is released from the meat and veg that the gravy can end up a but thin. So if you add liquid, use something tasty and don't be tempted to add too much - it'll make more as it cooks.