In a large stock pot, caramelized the onion in the olive oil over a low to medium heat.
Once the onions have caramelized, add in your garlic.
Add in your remaining ingredients and increase heat to medium and bring to a light boil. Once it starts to bubble, pour into your slow cooker.
Place a bit more oil into your now empty stock pot. This will be used to braise the pork.
Over a medium heat, place your pork shoulder in the stock pot, allowing it to braise. Allow a nice brown crust to develop on the pork. The braising of the meat will add texture to the pulled pork.
Place the braised pork into your slow cooker, on top of the sauce. Generously coat the pork with the mixture.
Place slow cooker on the lowest heat and cook the pork for 8-10 hours. Longer the better. Mine was cooking for 11 hours...so even a bit longer won't hurt it!
After the time has passed and the pork is ready, remove from the slow cooker and start to pull apart the pork. This should be very easy! Place the pulled pork in your serving bowl or plate, cover and set aside.
In a sauce pan, take out the remaining sauce and bring to a light boil over a low heat, allowing the sauce to further reduce and thicken up.
After the sauce has reduced, pour as much as you would like (I used roughly 10 tbsp) onto your pulled pork.
Serve & Enjoy!