Yes! I recommend you cook the pork and veggies in a separate skillet before transferring them to the crock pot—this allows me to brown the meat, getting that yummy Maillard reaction flavor going. TBH, I like to make the whole batch on the stovetop and then transfer it to a slow cooker, let it simmer all day on low, leaving the pork so tender it falls apart at the slightest touch of a fork.