Use a paring knife to cut a few slits in the top of the pork shoulder.
Place the sliced onion on the bottom of the crockpot. Add the pork shoulder to the crockpot.
In a medium sized mixing bowl, combine the remaining ingredients, except the bay leaf, and pour over the pork shoulder in the crockpot. Place the bay leaf on top of the pork. This will make it easier to find and remove later.
Cook the pork on high for 5-6 hours or on low for 8-9 hours, until fork tender. (see notes for option to brown pork before shredding)
When the pork is done, discard the bay leaf. Remove the pork from the crockpot and shred with 2 forks.
Return the pork to the crockpot on top of the juices (see notes for option to thicken the sauce first)
Serve the shredded pork with rice. Also pairs nicely with cilantro lime rice.
Crockpot Express (pressure cooker) directions
Start with step 3 above (combining all the liquids and seasonings) and pour into the inner pot, reserving just a little to pour over the top of the pork roast as well.
Place the pork shoulder on top of the liquid and seasoning mixture. Pour the remaining seasoning mixture over the roast. Top with sliced onions and bay leaf.
Close and lock the lid, turning the steam release valve to closed. Press Meat and adjust time to 90 minutes. (high pressure) Press Start/Stop.
After the cooking cycle is done, allow a full NPR. Open the lid and remove the roast. Set the bay leaf aside and shred the meat in a separate dish. Return the meat to the pot to soak up the juices.
Serve as directed.
If you prefer a browned, crispy top to the pork shoulder, remove from the crockpot and place in an oven safe pan. Brown in the oven for 15-20 minutes at 400 degrees. If you would like to thicken the sauce, combine 1 tablespoon cornstarch with 3 tablespoons water and add to the sauce after the pork is removed for shredding. Turn the crockpot on high for 20-30 minutes to thicken. Then add the shredded pork back to the sauce.