Prep the Pork Shoulder: Trim any excess fat from the pork shoulder and pat it dry with paper towels. This helps the spice rub adhere better and the meat to brown nicely.

Mix the Spice Rub: In a small mixing bowl, combine the onion powder, garlic powder, dried rosemary, smoked paprika, cayenne pepper, cumin seeds or ground coriander, sea salt, and black pepper. Mix well.

Rub the Pork: Generously rub the spice mixture all over the pork shoulder, ensuring it’s evenly coated. This will infuse the meat with robust flavors.

Brown the Pork: Heat a large Dutch oven or deep skillet over medium-high heat. Add a bit of oil if necessary to prevent sticking. Once hot, add the pork shoulder and brown on all sides. This should take about 2-3 minutes per side.

Add the Broth: Once the pork is browned, add the chicken broth to the pot. The liquid should come about halfway up the side of the pork. Cover the pot with a tight-fitting lid.

Simmer the Pork: Reduce the heat to low and let the pork simmer for about 2.5 to 3 hours. Check occasionally to ensure the liquid hasn’t evaporated completely, adding a bit more broth if needed. The pork is done when it’s fork-tender and shreds easily.

Prep as Above: Follow the same steps to prep the pork and spice rub as above.

Slow Cooker Cooking: Place the rubbed pork shoulder in the slow cooker. Pour the chicken broth around the pork. Cover and cook on low for 8 hours or on high for 4-5 hours, until the pork is tender and easily shreds.

Shred the Pork: Remove the cooked pork shoulder from the pot or slow cooker and place it on a cutting board. Use two forks to shred the meat into bite-sized pieces.

Mix with Juices: Return the shredded pork to the pot or slow cooker and mix it with the cooking juices. This keeps the pork moist and flavorful.