Start by patting the pork shoulder dry with paper towels. This helps the seasoning stick better. Trim any excess fat if needed. Place the pork on a clean board and keep it ready for seasoning.

In a small bowl, mix salt, pepper, paprika and cumin. Rub this mixture all over the pork. Make sure every side is well coated. This step builds the base flavor.

Heat olive oil in a large pot over medium heat. Place the pork in the pot and sear all sides until golden brown. This locks in juices and adds a rich flavor.

Remove the pork and set it aside. In the same pot, add sliced onion and cook until soft. Add garlic and cook for another minute. Stir gently to avoid burning.

Pour in chicken stock and apple cider vinegar. Add barbecue sauce and brown sugar. Stir well to combine all flavors. This creates a rich cooking base for the pork.

Place the pork back into the pot. Cover with a lid and cook in a low oven at 150°C. Let it cook slowly for about 4 hours until the meat becomes very tender.

Remove the pork from the pot and place it on a board. Use two forks to pull the meat apart into thin strands. It should be very soft and easy to shred.

Return the shredded pork to the pot and mix with the sauce. Let it heat for a few minutes. Serve warm in buns or with sides of your choice.