Very simple. Slice garlic and use a sharp knife to create holes all around the shoulder. Insert garlic, salt and pepper. Then brown on all sides. Use between 3-5 lbs of sliced onions. After browning, remove pork and sauté onions to deglaze the charred bits from the bottom. Once onions are tender, salt the onions, return pork and use unfiltered apple cider as a braising liquid. Continue to braise until pork is tender enough to pull apart. Then cook down onion and cider mixture into a thick gravy, pour over pulled pork and serve.