Step 1: Pat the pork shoulder dry with paper towels. In a small bowl, combine smoked paprika, garlic powder, onion powder, salt, and black pepper. Rub the seasoning generously all over the pork shoulder.
Step 2: Heat olive oil in a large skillet or Dutch oven over medium-high heat. Sear the pork shoulder on all sides until deeply browned, about 3-4 minutes per side. This step adds incredible flavor and color.
Step 3: Remove the pork from the skillet and set aside. Add the chopped onion to the same skillet and sauté for 3-5 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
Step 4: Transfer the sautéed onions and garlic to the bottom of your slow cooker. Place the seared pork shoulder on top of the onions and garlic.
Step 5: In a small bowl, whisk together the chicken broth, apple cider vinegar, and brown sugar (if using). Pour this liquid over the pork in the slow cooker.
Step 6: Cover the slow cooker and cook on LOW for 8-10 hours, or on HIGH for 4-6 hours, or until the pork is fall-apart tender and easily shreds with a fork. The exact time will depend on your slow cooker and the size of your pork shoulder.
Step 7: Carefully remove the cooked pork shoulder from the slow cooker and place it in a large bowl or on a cutting board. Using two forks, shred the pork into desired pieces. Skim any excess fat from the cooking liquid in the slow cooker, then pour some of the flavorful liquid over the shredded pork to keep it moist and flavorful. Serve warm with your favorite sides.