Trim excess fat from the pork shoulder (leaving some for flavor). Cut the meat into 3-4 large chunks to ensure even cooking.

In a small bowl, mix together the smoked paprika, cumin, chili powder, salt, and pepper. Rub this spice mixture all over the pork chunks, covering all sides generously.

Heat the vegetable oil in a large skillet over medium-high heat. Brown the pork chunks on all sides, about 2-3 minutes per side. This step is optional but adds incredible depth of flavor.

Place the sliced onions in the bottom of your slow cooker, creating a bed for the pork.

Transfer the seared pork chunks on top of the onions.

In a mixing bowl, combine the chicken broth, barbecue sauce, brown sugar, apple cider vinegar, Worcestershire sauce, and minced garlic. Stir until well blended.

Pour the sauce mixture over the pork in the slow cooker. Cover with the lid and cook on LOW for 8-10 hours or HIGH for 5-6 hours, until the meat is extremely tender and easily shreds with a fork.

Once cooked, transfer the pork to a large bowl or cutting board, leaving the cooking liquid in the slow cooker. Use two forks to shred the meat, removing any remaining fat pieces.

Optional but recommended - transfer 2 cups of the cooking liquid to a saucepan and simmer over medium heat for about 15 minutes until slightly thickened.

Return the shredded pork to the slow cooker with the remaining cooking liquid (and the reduced sauce if you made it). Stir to combine and let it warm on the 'keep warm' setting for at least 15 minutes to absorb the flavors.

Toast the hamburger buns lightly if desired. Pile the pulled pork onto the buns and top with extra barbecue sauce and coleslaw if using.