Add all of the ingredients to a large slow-cooker. Put the lid in place, set the heat to LOW and cook for 10-12 hours, or until the meat falls away from the bone when nudged with a fork. Transfer the pork shoulder -in sections if it is falling apart- to a 9-inch by 13-inch pan. Cover with plastic wrap and chill until easy to handle. If it is quite chilled, it is far easier to remove fat and connective tissue.

While the pork chills, strain the cooking juices into a 2 or 3 quart saucepan and bring to a boil over medium heat. Lower the temperature and reduce until thick enough to coat the back of a spoon. Remove from heat, cover, and set aside.

Preheat oven to 350°F.

When the pork is easy to handle, put it on a cutting board and pull it apart into bite sized pieces, removing as much fat and connective tissue as you'd like. I'm fairly surgical about removing as much of it as possible. Discard the bone. When it's in bite sized pieces, chop it quickly with a large knife to ensure there aren't any large pieces. Transfer the chopped meat back to the 9-inch by 13-inch pan in which it cooled. Cover with tightly with foil and bake about 30 minutes, or until hot all the way through. Remove the foil, pour the reduced pan juices over it and bake for 10 more minutes. Toss to coat and serve!