In a small bowl, combine salt, black pepper, garlic powder, onion powder, smoked paprika, and cayenne pepper (if using). Rub the spice mixture all over the pork shoulder.
Place the seasoned pork shoulder in your slow cooker.
In a separate bowl, whisk together the barbecue sauce, apple cider vinegar, brown sugar, Worcestershire sauce, and liquid smoke (if using).
Pour the barbecue sauce mixture over the pork shoulder in the slow cooker.
Cover and cook on low for 8-10 hours, or on high for 4-5 hours, until the pork is very tender and shreds easily with a fork.
Remove the pork from the slow cooker and place it on a cutting board or in a large bowl.
Using two forks, shred the pork.
Return the shredded pork to the slow cooker and stir it into the sauce. Let it cook for another 15-20 minutes to allow the pork to absorb the sauce.
Serve hot on buns for sandwiches or sliders.
Notes
For a deeper smoky flavor, you can add a few drops of liquid smoke to the sauce.
This pulled pork is excellent for meal prep. Store leftovers in an airtight container in the refrigerator for up to 4 days.
Adjust the amount of brown sugar to your preferred sweetness.
For a spicier kick, add more cayenne pepper or a pinch of red pepper flakes.