Trim excess fat from the pork shoulder, leaving some for flavor. Cut the pork into 3-4 inch chunks for faster, more even cooking.

Heat vegetable oil in a large skillet over medium-high heat. Sear the pork pieces on all sides until nicely browned, about 2-3 minutes per side. Transfer to your crockpot.

In the same skillet, reduce heat to medium and add diced onion. Cook until softened, about 4-5 minutes. Add minced garlic and cook for 30 seconds more until fragrant.

Add chicken broth to the skillet, scraping the bottom to loosen any browned bits. Pour this mixture over the pork in the crockpot.

In a mixing bowl, combine BBQ sauce, apple cider vinegar, brown sugar, Worcestershire sauce, smoked paprika, chili powder, cumin, salt, and pepper. Stir until well mixed.

Pour the sauce mixture over the pork in the crockpot, ensuring all pieces are coated.

Cover and cook on LOW for 8-10 hours or on HIGH for 5-6 hours, until the pork is extremely tender and easily shreds with a fork.

Once done, remove the pork from the crockpot and place in a large bowl. Shred using two forks, removing any large pieces of fat.

Skim excess fat from the surface of the remaining sauce in the crockpot. Return the shredded pork to the crockpot and mix with the sauce. Let it cook for an additional 20-30 minutes on LOW to absorb the flavors.

Toast hamburger buns if desired. Serve generous portions of pulled pork on buns, with extra BBQ sauce and coleslaw if you like.