Pour the can of beef broth into your slow cooker.

If desired, season the pork shoulder with salt, pepper, garlic powder, onion powder, and smoked paprika for extra flavor.

Place the boneless pork shoulder in the slow cooker with the beef broth.

Cover and cook on High heat for 4 hours, or on Low for 7-8 hours, until the meat shreds easily with a fork.

Remove the pork from the slow cooker and place on a cutting board. Let it rest for 10 minutes.

Using two forks, shred the meat thoroughly. Don't worry if it seems difficult at first – the meat will pull apart easily once you get started.

Drain most of the liquid from the slow cooker, leaving about ¼ cup.

Return the shredded pork to the slow cooker and stir in 1-1.5 cups of your favorite barbecue sauce. Mix well to coat all the meat.

Cover and cook on Low for an additional 30 minutes to allow the flavors to meld together.

Toast the hamburger buns or sandwich rolls if desired.

Pile the hot bbq pork onto the buns and serve with additional barbecue sauce and your favorite toppings.