Slow Cooker:

1. Heat a Dutch oven over medium-high heat. Add pork, fat-side down in a single layer and do not move it for a few minutes, allowing one side to get nice and brown and the fat rendered out. You don’t need to brown all sides unless you want to. I think this method gets the job done in less time. 
2. Toss in the onion and saute a few more minutes just to soften it.
3. Transfer to slow cooker and add remaining ingredients.
4. Cook on low for 8-10 hours

Stove top:

1. Heat a Dutch oven over medium-high heat. Add pork, fat-side down in a single layer and do not move it for a few minutes, allowing one side to get nice and brown and the fat rendered out. You don’t need to brown all sides unless you want to. I think this method gets the job done in less time. 
2. Add remaining ingredients and stir to loosen all the bits that are stuck to the bottom.
3. Cover and bring to simmer. Turn heat to low and simmer 3 hours until pork and potato is very tender. If sauce is too thin (it probably will be) let simmer uncovered another 15-30 minutes to thicken.