Choose a pork shoulder or pork butt, about 3 to 5 pounds
Trim excess fat if needed
Season all sides with salt, black pepper, garlic powder, onion powder, paprika, and optional brown sugar
Optional: sear the pork in a hot skillet for 2 to 3 minutes per side
Place sliced onions in the bottom of the crock pot
Add the pork on top of the onions
Pour in 1/2 to 1 cup of broth, apple cider vinegar, barbecue sauce, or a mix
Cover and cook on low for 8 to 10 hours or on high for 5 to 6 hours
Cook until the pork is very tender and shreds easily with a fork
Remove the pork from the crock pot
Discard excess fat and shred the meat with two forks
Remove any large pieces of fat or gristle
Return the shredded pork to the crock pot
Mix with the cooking juices and additional barbecue sauce if desired
Keep warm until serving
Serve on buns, tacos, rice, or mashed potatoes