what's the difference between slow cooking, steaming, and pressure cooking as a result? can you use a rice?!

Slow cooking, also referred to as braising when done in a pan, has liquid in the pan with the meat and is cooked slowly to break down the meat without having it seize up as it would cooked on high heat. Steaming is done over water and steamed meat won't have a lot of flavor. Pressure cooking generally has some liquid in it and things are cooked quickly because of the heat and pressure.

A rice cooker can not be used to cook meats. It's basic ability is to sense liquid in a pan and cook at it's highest heat until there is no longer any liquid in the pan. It would run at a constant boil to try to evaporate all the liquid in the pan so it wouldn't work with your pork. It could burn the pork on the bottom and leave it raw on the top and inside.

To make your pulled pork, season the pork, wrap it in heavy foil and bake it in the oven. That will work great. Set your temperature between 300o and 325o and cook it for anywhere between 4-6 hours depending on the size of your meat.

Hope that helps.

Hope that helps.