Let’s start! Pat the pork dry with paper towels. This helps the spices stick better and prevents excess moisture.

In a small bowl, combine the brown sugar, paprika, garlic powder, onion powder, salt, pepper, and cumin. Mix well until everything blends evenly and the seasoning has a uniform color.

Rub the spice mixture all over the pork, covering every side. Don’t forget to press it in lightly with your hands so the flavors stick to the meat and soak in during the slow cooking process.

Place the sliced onion at the bottom of the Crock Pot. This creates a flavorful base that also prevents the pork from sticking to the bottom — more flavor and easier cleanup!

Carefully pour the chicken broth (or water) around the pork, making sure not to wash off the seasoning on top. This liquid will keep the meat juicy as it cooks low and slow.

Cover and cook on LOW for 8 hours without opening the lid. Be patient — this slow process scientifically breaks down the collagen in the meat, giving you that extra tender, melt-in-your-mouth texture.

Once it’s ready, carefully remove the pork and place it on a large tray. With two forks, shred it into fine strips. Trust me, it’ll fall apart with no effort because it’s so tender. Remove any large pieces of fat if needed.

Almost done! Add the BBQ sauce to the shredded pork and mix until every strand is coated. If you’d like a thicker sauce, warm it up in a skillet before mixing it with the meat.

That’s it! Your patience is about to pay off. Serve it hot right away. There are so many ways to enjoy it — pile it on soft brioche buns, tuck it into corn tortillas for tacos, or pair it with sides like coleslaw, potatoes, or freshly baked bread. Go with whatever you love most!