1. Prepare Pork and Add to Slow Cooker:

• Trim any excessive thick outer fat cap from the pork shoulder if desired (leaving some fat is good for flavor). If the shoulder is very large, you can cut it into 2-3 large chunks to fit better and potentially cook more evenly.
• Place the pork shoulder (or chunks) into the insert of your slow cooker.
• Season the pork generously on all sides with salt, pepper, smoked paprika, and cumin, rubbing the spices in slightly.

2. Add Aromatics and Sauce:

• Add the sliced onion and minced garlic around and on top of the pork shoulder in the slow cooker.
• Pour your favorite BBQ sauce evenly over the pork, ensuring it’s reasonably well-coated.

3. Slow Cook:

• Place the lid securely on the slow cooker.
• Cook on the LOW setting for 8-10 hours OR on the HIGH setting for 4-5 hours. The pork is done when it is extremely tender and easily falls apart or shreds when prodded with a fork. Low and slow generally yields the most tender results.

4. Shred the Pork:

• Carefully remove the cooked pork shoulder (it might fall apart) from the slow cooker using large forks or tongs, leaving the cooking liquid and onions behind. Place the pork on a large plate or cutting board.
• Using two forks, shred the pork completely, pulling it apart into strands. Discard any large pieces of fat or any bone (if using bone-in).

5. Return Pork to Sauce:

• Return the shredded pork back into the slow cooker.
• Stir the shredded pork gently with the cooking juices and sauce in the slow cooker until it’s well combined and thoroughly moistened.

6. Serve:

• Serve the warm BBQ pulled pork piled high on soft buns for classic sandwiches (top with coleslaw, if desired!).
• Alternatively, serve the pulled pork over cooked rice or mashed potatoes for a hearty bowl meal.