We make this in the deep pit dug in the back yard, but you can also make it in your oven
You will need
a large disposable aluminum roasting pan
Reynold's Oven bags (I usually get the Turkey size)
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aluminum foil
5lb pork or beef roast (cheapest cut is fine)
1 bottle of very dry wine (white for pork, red for beef)
1 coffee cup of water
1 coffee cup of minced garlic
1 white onion, cut into quarters
Lots of salt (you can add pepper too, just not as much as you would the salt)
1 stick of butter, cut into several pieces
In a very large bowl, mix wine, water, garlic & onion. Add salt until you taste the mixture and it is so salty you have to spit it out. Put the meat in the oven bag in the roasting pan. Add wine/spice mixture. Put butter in as well. Seal the bag with the tie that comes with the bag. Poke a few holes in the bag with a knife so it can vent, but make sure it is not too close to the liquid that it will spill out. Wrap the entire pan in aluminum foil generously (not just a cover on top).
Put it in your oven at 500 for 1 1/2 hours. Turn it down to 300 for 2 more hours and then turn it down to 200 and leave it overnight (or 8 hours).
Take it out in the morning and shred the meat. I usually put it on the crockpot to keep it warm to serve it. Any leftovers freeze very well and the pork make excellent burritos! You can make more than one if you get a big enough pan (or have room for more than one pan in your oven). Put them in seperate oven bags though!
"Deep pit" pork (or beef) 
I wonder if I could swing this???)
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