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Pat the pork shoulder dry and sprinkle generously with salt and pepper.
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In either a stovetop-safe slow cooker or a large frying pan, heat the oil on medium high heat. When it is shimmering, add the pork and brown on all sides, about 6-8 minutes per side. Then remove the pork to a large bowl.
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Pour off some of the fat--I like to leave 2-3 tablespoons. Add the chopped onion and stir. Cook until starting to caramelize, about 8 minutes. Add the garlic and stir. Cook until fragrant, about another minute.
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Add the Shaoxing wine and deglaze the pan, scraping to remove any browned bits. Add the soy sauce and stock and bring to a boil.
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When the liquid starts to boil, either transfer it to your slow cooker or place the slow cooker onto its base. Add the pork shoulder with any accumulated juices. Stir in the brown sugar, and then cover and cook for 4 hours on high or 8 hours on low.