Pat the pork shoulder dry. Season generously with salt, pepper, smoked paprika, chili powder, and cumin.
Heat olive oil in a large skillet over medium-high heat. Sear the pork on all sides until golden brown.
Place pork in a slow cooker. Add onion, garlic, chicken broth, apple cider vinegar, ketchup, and brown sugar. Cover and cook on low for 8 hours (or high for 4–5 hours) until the pork is tender and easily pulls apart.
Remove the pork from the slow cooker and shred with two forks. Return to the sauce and stir to coat evenly.
Serve. Spoon onto buns, tortillas, or over rice. Add pickles, slaw, or extra sauce if desired.
