1. In a small bowl, combine the onion powder, garlic powder, brown sugar, smoked paprika, chili powder, cumin, black pepper, and salt. Rub this spice mixture all over the pork shoulder, making sure to cover every nook and cranny.
2. Pour the chicken broth into the slow cooker. Gently place the seasoned pork in the cooker.
3. In another bowl, mix together the barbecue sauce, Worcestershire sauce, and apple cider vinegar, then pour this sauce over the pork, making sure to cover it completely.
4. Drizzle the top with the olive oil. This adds a bit of good fat that’ll meld flavors and keep everything moist.
5. Cover and cook on low for 8 to 10 hours or on high for 4 to 6 hours, until the pork is tender and shreds easily with a fork.
6. Once done, take the pork out and shred it using two forks. If you like, you can empty the liquid from the slow cooker, leaving a bit to mix back with the shredded pork to keep it moist.
7. Return the shredded pork to the slow cooker and stir it to soak up all that delicious sauce. Set the cooker to warm until you’re ready to serve.
8. Serve the pulled pork on buns for a classic sandwich, or alongside your favorite sides, with extra barbecue sauce on the table for anyone who wants a little more kick.
