Combine dry ingredients to create dry rub. Coat pork thoroughly.

Place pork in a bag or sealable container, add the rest of dry rub, refrigerate meat for at least 1 hour.

Cover bottom of slow cooker with half of the onions (sliced) and garlic (crushed).

Mix water, wine, and vinegar. Add wet mix to slow cooker. Place meat on top of onions/garlic. Then use remaining onions/garlic to cover meat.

Cover and cook on low heat for about 10 to 12 hours.

When meat is cook, separate liquid and shred meat.