Pulled Pork in a slow cooker. To brown or not to brown? I'm going to make some barbeque pulled pork in a slow cooker. I've done it a few times with some good results, but I'm always looking for ways to improve.

Here's what I've been doing:
1. Brine pork for a few hours
2. Slow cook all day with carrots, celery, and onions
3. Shred and toss with Montgomery Inn or Hickory Brown Suger Sweet Baby Rays bbq sauce

Here's the question:
Would browning the pork help in any way? Could the pan drippings be used to jazz up the bbq sauce?

EDIT: 
this also popped into my head: Should I sautee the onions ahead of time?

Thanks.
A few things...


I brine for 12-24 hours. It really does make a difference.
Don't bother browning the meat... you don't want a crust, you want the meat to break down.
Make your own barbecue sauce! There's a zillion recipes, and it always tastes better. When I make pulled pork, I take the cooking liquid (you are cooking in liquid, yeah?) and reduce it right down to almost a demiglace, and use that as the base for my bbq sauce.