Prepare the Pork

1. Season the Pork: In a small bowl, mix the brown sugar, paprika, garlic powder, onion powder, cumin, chili powder, black pepper, salt, and cayenne pepper. Rub this spice mixture all over the pork shoulder, making sure it’s evenly coated.
2. Sear the Pork (optional): In a large skillet, heat the olive oil over medium-high heat. Once hot, sear the pork on all sides until it develops a rich, golden-brown crust. This step adds depth of flavor but can be skipped if you’re short on time.
3. Slow Cook the Pork: Transfer the pork to a slow cooker. If using the oven, place the pork in a roasting pan. For the slow cooker, cook on low for 8-9 hours until the pork is fork-tender and shreds easily. If using the oven, cook at 300°F (150°C) for about 5-6 hours.
4. Check for Doneness: Once the pork is done, you should be able to easily shred it with two forks. If it’s not quite there, let it cook a bit longer.

Make the BBQ Sauce

1. Mix the Sauce: In a small saucepan, combine the BBQ sauce, apple cider vinegar, and honey or brown sugar. Heat over medium-low heat, stirring occasionally, until warm and well-combined. Adjust seasoning if necessary.

Shred the Pork

1. Shred the Pork: Once the pork is tender and cooked, use two forks to shred the meat into bite-sized pieces. Discard any large chunks of fat.
2. Mix with BBQ Sauce: Pour about 1-1/2 cups of the BBQ sauce over the shredded pork, tossing to coat the meat evenly. You can add more sauce depending on how saucy you like it.