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The day before cooking: Make the wet rub by whisking all of the ingredients together.
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Set aside while you prepare the pork shoulder.
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The wet rub will thicken slightly as it sits.
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Trim as much exterior fat from the pork shoulder as possible.
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Cut the shoulder into 3 pieces of roughly equal size.
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One side will likely have a bone, so it may be a little bigger than the other 2 pieces which is no big deal.
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Add 1/3 of the wet rub to each piece and rub it in on all sides.
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Add the pieces of pork to a large dish, cover with plastic wrap, and refrigerate overnight.
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Early on the day of serving: The shoulder needs to cook for 11 to 12 hours so plan accordingly.
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Remove the pork from the refrigerator and let it sit at room temperature for 1 hour.
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Meanwhile, chop the onions and garlic.
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After the pork has rested for 1 hour, add about 3/4 of the chopped onions and about 3/4 of the chopped garlic to the bottom of the slow cooker.
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Add the pork then top with the remaining onions and garlic.
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If any liquids have come out of the pork while it was marinating, tilt the pan and spoon the liquid on top of the meat.
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Cook on low for 11 to 12 hours (or on high for 6 to 7 hours).
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You will be shocked by the amount of liquid that comes out of the shoulder even though you did not add any extra water or broth to the slow cooker.
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When the pork is done, it will pull apart without any effort.
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Use a slotted spoon to remove the pork and onions/garlic from the juices in the slow cooker.
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Place the meat and onion mixture on a sided sheet pan and cover with aluminum foil and allow it to rest for 20 minutes.
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Discard the juices.
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The pork will taste great at this point and will be slightly sweet.
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You may serve the pulled pork after it has rested with (or without) a store-bought barbecue sauce.
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I, however, like to go one extra step when making this pork.
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When the pork is almost done, start making the barbecue sauce by adding the roughly chopped onion and garlic to a food processor.
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Puree the onions and garlic and transfer the mixture to a medium sauce pan.
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Add the remaining sauce ingredients and stir to combine.
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When the pork is resting after it has been removed from the slower cooker, preheat the oven to 350F.
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In addition, start heating the sauce ingredients over medium heat.
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Stir the sauce often as it heats so that it does not burn on the bottom of the sauce pan.
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It may splatter when it begins to simmer so feel free to use a splatter screen or a lid that is kept slightly ajar to allow excess moisture to escape.
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Simmer the sauce for about 15 minutes (about the length of time you are resting the pork).
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The sauce will darken considerably as it cooks.
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Remove the foil from the pork.
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Use a couple of forks to shred the meat into smaller pieces.
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Add about 1/3 of the sauce to the pork and stir to combine.
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Then, spoon another third of the sauce on top of the meat but do not stir it in.
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Add the sheet pan to the oven and cook for about 1 hour or until the sauce is very thickened on top and beginning to char in a few places.
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After I add the pork to the oven, I continue to slowly cook the remaining third of the sauce over medium-low to medium heat until it has thickened (about 10 minutes longer or so).
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Transfer the extra sauce to a serving bowl.
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When you take the pork out of the oven, stir it and serve immediately on hamburger buns.
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Pass around the extra sauce for those who prefer a wetter/sweeter barbecue sandwich.
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Notes: 1) Dont be tempted to buy a pork shoulder that is significantly bigger than 6 lbs.
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A 7 lb pork shoulder is a very tight fit in most slow cookers so 6 to 6 1/2 lbs is a better choice.
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2) This tastes even better as leftovers.
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In fact, I rarely serve it on the day I make it.
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I prefer to make it a day or two in advance then just heat it up in the microwave.
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In this respect, its perfect party food.
