Pat the pork dry with a paper towel to help the seasoning stick.

Mix smoked paprika, garlic powder, onion powder, ground cumin, brown sugar, salt, and pepper in a bowl. Rub the seasoning mix thoroughly all over the pork.

For slow cooker method: Place the seasoned pork in the slow cooker.

Pour in the chicken broth and apple cider vinegar.

Cook on low for 8 hours or high for 4 to 5 hours until the pork is tender and easily shreds.

Remove pork from the cooker and shred it using two forks.

Return shredded pork to the slow cooker and stir in the barbecue sauce. Let it simmer for 20 minutes on low before serving.

For oven method: Preheat the oven to 300°F (150°C).

Place the seasoned pork in a roasting pan or Dutch oven. Pour in the broth and apple cider vinegar.

Cover tightly with foil or a lid and roast in the oven for 3.5 to 4 hours.

Check if the pork shreds easily; if not, cook for 30 more minutes.

Remove pork from the oven, shred it, and mix in the barbecue sauce.

Return the shredded pork to the oven uncovered for an additional 20 minutes.