Rub pork shoulder with 1/4 cup of your favorite rub (I used Dish Ditty's Chicken Rub), then rub on 1/2 cup brown sugar. Layer with minced garlic all over. About 1/4-1/3 cup. Cook fat side up in crockpot on low for 12 hours.
Remove fat cap and garlic on fat cap (there is still plenty of garlic). Then using two forks, shred/pull the pork being sure to remove excess fat. Keep in the juices and strain just before serving (or provide a slotted spoon when serving).