Preparation

1. Trim the Pork: Remove excess fat from the pork shoulder, but leave some for flavor and moisture.
2. Mix the Dry Rub: In a small bowl, combine paprika, brown sugar, cumin, salt, and black pepper. Mix well.
3. Season the Pork: Rub the spice mixture evenly over the entire surface of the pork shoulder. Let it sit for at least 30 minutes to absorb the flavors.

Cooking

1. Prepare the Slow Cooker: Place the chopped onions and minced garlic at the bottom of the slow cooker.
2. Add the Pork: Place the seasoned pork shoulder on top of the onion and garlic mixture.
3. Mix the Liquid Ingredients: In a separate bowl, combine apple cider vinegar, barbecue sauce, chicken broth, and Worcestershire sauce. Stir until well mixed.
4. Pour the Mixture: Pour the liquid mixture over the pork in the slow cooker.
5. Cook: Cover the slow cooker and set it to low heat. Cook for 8-10 hours, or until the pork is tender and easily pulls apart with a fork.
6. Shred the Pork: Once cooked, remove the pork from the slow cooker and place it on a large tray. Use two forks to shred the meat into pieces.
7. Mix with Juices: Return the shredded pork to the slow cooker and mix it with the remaining juices for added flavor.