Jilly different cooking methods result in different outcomes
I applaud your striving for perfection.
Cooking pork using a low temperature precision SV technique yields a moist and tender product. It also conserves all the meat’s flavourful juices instead of them being dispersed into the slow cooker’s contents. Cooking at a higher temperature results in a drier product even when cooked in wet ingredients and then sauced. I usually explain the difference as a situation of wet meat v. moist meat.
Not everyone gets it.
It’s like the difference between a pot roast and braised beef. The differences may be too subtle to notice for some tastes. Cooking your pulled pork in a slow cooker isn’t wrong, just different.
I happen to prefer pulled pork resulting from a mix of smoking for a couple of hours followed by a low temperature SV cook.