Salt and pepper pork shoulder, cover, and refrigerate overnight.
Remove from the refrigerator and let sit out for 1 hour.
Preheat the oven to 300°F.
Place the pork shoulder in a large roasting pan, fatty side up and cook for 4 hours.
Add the onion, carrots, garlic, red wine, water and cook for an additional hour, occasionally stirring the veggies.
Heat oven to 375°F.
Tear the meat into large chunks and place back in the roasting pan. If there is no more liquid in the pan with the veggies, add a little more water, just enough to keep them from burning or drying out.
