Take the pork shoulder and place it on a clean board. Pat it dry using paper towels. This helps spices stick better. Rub olive oil all over the meat. Then mix salt, pepper, paprika, garlic powder, and onion powder. Massage the seasoning into the pork evenly.

Heat a pan on medium-high heat. Sear the pork on all sides until golden brown. This step is optional but adds deep flavor. Do not rush this step. A good crust helps lock juices inside the meat for better taste.

Place sliced onions and minced garlic at the bottom of the slow cooker. They will create a flavorful base. Add chicken broth, apple cider vinegar, and BBQ sauce. Stir lightly so everything mixes well.

Carefully place the seared pork on top of the onion mixture. Make sure it sits well inside the slow cooker. Sprinkle brown sugar over the meat. Add chili powder and cayenne pepper for extra flavor if you like spice.

Cover the slow cooker with its lid. Cook on low for 8–10 hours or high for 5–6 hours. The pork should become very soft and tender. You will know it is ready when it easily pulls apart with a fork.

Remove the pork from the slow cooker. Place it on a large tray or bowl. Use two forks to shred the meat gently. It should fall apart easily. Remove any excess fat if needed.

Return shredded pork to the slow cooker. Mix it with the cooking juices. This step makes the meat juicy and flavorful. Let it sit for 10–15 minutes before serving.