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Trim any excess fat from the meat; then heat the oil in a large pot or Dutch oven over medium high heat. Season the meat with salt and pepper; then brown your pork shoulder on all sides.
While the meat is browning, mince the garlic and chop the rosemary.
When the meat is brown, add it to your slow cooker (mine was 5qt and fit the meat perfectly); then add the garlic, rosemary, and beef broth.
Next, top the meat with the balsamic glaze, cover the slow cooker and cook on high for 5-6 hours or on low for 6-8 hours.
Take two forks and shred the meat away from the bone into bite sized pieces and discard the bone.