Prepare the pork: Trim excess fat from the pork shoulder, leaving a thin layer. Cut the pork into 3-4 large chunks to ensure even cooking. Pat the meat dry with paper towels and season generously with salt and pepper.

Sear the meat (optional but recommended): Heat vegetable oil in a large skillet over medium-high heat. Working in batches if necessary, sear the pork chunks on all sides until golden brown, about 3-4 minutes per side. This step adds incredible depth of flavor.

Prepare the slow cooker: Place sliced onions at the bottom of your slow cooker.

Make the BBQ sauce mixture: In a medium bowl, whisk together chicken broth, apple cider vinegar, brown sugar, tomato paste, Worcestershire sauce, Dijon mustard, and all the dry spices until well combined.

Combine ingredients: Transfer the seared pork to the slow cooker on top of the onions. Add the minced garlic around the meat, then pour the BBQ sauce mixture over everything.

Cook low and slow: Cover and cook on low for 8-10 hours or on high for 5-6 hours, until the meat is extremely tender and falls apart easily when prodded with a fork.

Shred the meat: Once the pork is cooked, remove it from the slow cooker and place it on a cutting board or in a large bowl. Using two forks, shred the meat, removing any bones and large pieces of fat.

Reduce the sauce (optional): For a thicker sauce, transfer the liquid from the slow cooker to a saucepan and simmer over medium heat for 15-20 minutes until reduced and slightly thickened.

Return meat to sauce: Add the shredded pork back to the slow cooker (or a large bowl if you reduced the sauce) and mix well with the sauce. Let it sit for about 10 minutes to absorb the flavors.

Serve: Toast hamburger buns lightly if desired. Pile the hot pulled pork onto the buns and top with coleslaw and pickles if using.