In a small bowl, mix together 1 tablespoon paprika, 1 tablespoon brown sugar, 2 teaspoons garlic powder, 2 teaspoons onion powder, 1 teaspoon cumin, 1 teaspoon salt, and 1 teaspoon black pepper to prepare the spice rub.

Rub the spice mixture all over the 4-pound pork shoulder, ensuring every inch is coated for deep flavor.

Place the seasoned pork shoulder into the slow cooker or Dutch oven.

Pour 1 cup of your favorite barbecue sauce over the pork, covering it generously to keep it moist.

Set the slow cooker to low and cook for 8 hours (480 minutes) or until the meat reaches an internal temperature of 195°F and is fork-tender.

Once cooked, remove the pork from the cooker and let it rest for 5 minutes on a cutting board to lock in juices.

Using two forks, shred the pork into bite-sized pieces.

Return the shredded pork to the slow cooker and mix with any remaining sauce to ensure every piece is flavorful and juicy.

Serve the pulled pork on buns, in tacos, or with sides like coleslaw, and enjoy immediately.