Choose pork shoulder, pork butt, or pork loin
Trim excess fat if desired
Season with salt, pepper, garlic powder, onion powder, paprika, and any preferred spices
Heat oil in a large pan or pot
Sear the pork on all sides until browned
Add broth, water, or sauce to the pot
Cover and cook low and slow until tender
Oven method: bake covered at 300°F to 325°F until fork-tender
Slow cooker method: cook on low for 8 to 10 hours or on high for 4 to 6 hours
Pressure cooker method: cook until the pork shreds easily
Remove the pork from the cooking liquid
Let it rest briefly
Shred the pork with two forks or meat claws
Discard excess fat and connective tissue
Mix the shredded pork with cooking juices or sauce
Serve hot in tacos, sandwiches, bowls, or over rice