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Set Crockpot on High. 2. Place sliced onions, peeled whole garlic cloves, wine and bay leaves into the bottom of crockpot. 3. If pork shoulder does not fit securely into crockpot (I used a 7 quart model for 8 lbs of pork shoulder) cut meat down into pieces to fit. 4. Mix together all dry rub ingredients and rub generously on all sides of the pork. 5. Place the spice-rubbed pork in the crockpot on top of the onions/wine/garlic/bay leaves, put the lid on, and allow to cook 8 hours on high heat. (If using less pork, adjust seasoning and time accordingly- this recipe allows 1 hour of cooking time for each lb of meat). 6. After 8 hours, remove pork (it will be in pieces/falling apart) with tongs to a large cutting board. 7. Skim fat from top of juices in crockpot. Reserve the juices in the crockpot! We will be putting the pork back into it. 8. Shred pork between 2 forks and transfer back to crockpot with the juices, discarding any excess fat and all the bones. 9. Stir juices and shredded pork to combine, and turn crockpot to warm. Serve hot!