Pat the pork shoulder dry with paper towels — this helps the seasoning stick better.

Trim off any large chunks of excess fat if needed, but leave some for moisture and flavor.

Place the pork on a clean surface or cutting board.

Pro Tip: If your pork is too large for your slow cooker, cut it into 2–3 big chunks. It’ll cook faster and more evenly.

In a small bowl, combine smoked paprika, garlic powder, onion powder, ground cumin, salt, black pepper, chili powder (if using), and brown sugar.

Stir well until fully mixed.

Rub the spice mixture all over the pork, coating it evenly on all sides.

Use your hands to press the rub in gently — the more contact, the more flavorful it’ll be.

Place the seasoned pork into the slow cooker.

Pour in the barbecue sauce, chicken broth (or water), apple cider vinegar, and Worcestershire sauce around the meat — not directly on top, so the seasoning stays in place.

Cover with the lid.

Pro Tip: Don’t lift the lid while cooking! It releases heat and can increase cooking time by 30 minutes or more.

Cook on LOW for 8–10 hours or HIGH for 5–6 hours, until the pork is fall-apart tender and shreds easily with a fork.

Pro Tip: Low and slow gives the best texture and flavor — if you’ve got the time, go with that.

Once done, carefully remove the pork from the crockpot and place it on a clean cutting board.

Use two forks (or meat shredders) to pull it apart into bite-sized pieces.

Return the shredded meat to the slow cooker and stir to coat it in the sauce.

Pro Tip: If there’s too much liquid, scoop some out before adding the meat back in — or let it simmer for 15 minutes on high with the lid off to thicken the sauce.

Pile the pulled pork onto buns, in tacos, over rice, or however you love it.

Spoon on a little extra BBQ sauce if you want it saucier.

Top with coleslaw for extra crunch and freshness if serving in sandwiches.