Step 1: Pat the pork shoulder dry with paper towels. In a small bowl, combine brown sugar, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper (if using) to create the spice rub.
Step 2: Generously rub the spice mixture all over the pork shoulder, pressing it gently to ensure it adheres. For best flavor, you can cover and refrigerate for at least 30 minutes, or overnight.
Step 3: (Optional but recommended) Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear the seasoned pork shoulder on all sides until nicely browned, about 2-3 minutes per side. This adds depth of flavor.
Step 4: Place the seared (or unseared) pork shoulder into your slow cooker. Pour the chicken broth and apple cider vinegar around the pork.
Step 5: Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until the pork is fork-tender and easily shreds.
Step 6: Carefully remove the pork shoulder from the slow cooker and place it in a large bowl or on a cutting board. Reserve about 1-2 cups of the cooking liquid from the crock pot.
Step 7: Using two forks, shred the pork, discarding any large pieces of fat or bone.
Step 8: Return the shredded pork to the slow cooker. Add the reserved cooking liquid (start with 1 cup and add more if needed) and your favorite BBQ sauce. Stir everything together until the pork is thoroughly coated.
Step 9: Cook on the 'warm' setting for an additional 30 minutes to 1 hour, allowing the flavors to meld and the sauce to fully absorb into the pulled pork. Serve warm and enjoy!