Step 1: Pat the pork shoulder dry with paper towels. In a small bowl, combine the brown sugar, smoked paprika, garlic powder, onion powder, salt, and black pepper.
Step 2: Rub the spice mixture generously all over the pork shoulder, ensuring it's coated on all sides.
Step 3: Place the seasoned pork shoulder into your slow cooker.
Step 4: In another bowl, whisk together the BBQ sauce, honey, minced garlic, and apple cider vinegar. Pour this mixture evenly over the pork shoulder in the slow cooker.
Step 5: Cover and cook on LOW for 8-10 hours, or on HIGH for 4-6 hours, or until the pork is fall-apart tender and can be easily shredded with two forks.
Step 6: Carefully remove the cooked pork shoulder from the slow cooker and place it in a large bowl. Reserve the cooking liquid in the slow cooker.
Step 7: Using two forks, shred the pork, discarding any large pieces of fat or bone.
Step 8: Skim off any excess fat from the reserved cooking liquid in the slow cooker. Return the shredded pork to the slow cooker with about 1-2 cups of the cooking liquid (or more, to your preference). Stir to combine, ensuring the pork is well coated with the flavorful sauce.
Step 9: If desired, cook the pulled pork on HIGH for another 20-30 minutes, stirring occasionally, to allow the sauce to thicken slightly and meld further with the meat.
Step 10: Taste and adjust seasonings if necessary. Serve hot on slider buns with coleslaw and pickles, or in your favorite way.