Rub the pork shoulder generously with paprika, cumin, chili powder, and a pinch of salt and pepper, pressing the spices into the meat to coat evenly. Place it in a slow cooker or roasting pan.
Cook the pork on low for 8 hours or in the oven at 300°F for about 3-4 hours until it’s fall-apart tender and releases a fragrant smoky aroma.
Once cooked, transfer the pork to a large plate or cutting board. Let it rest for 10 minutes to allow the juices to redistribute, then use two forks or meat claws to shred the meat into juicy, irregular strands.
While shredding, skim off any excess fat from the cooking juices if necessary, and mix a few tablespoons of barbecue sauce into the shredded pork for added flavor and moisture.
Lightly toast the buns until golden and crispy on the edges, then set aside.
Spread a generous layer of barbecue sauce or your favorite dressing on the bottom half of each bun.
Pile a hearty scoop of the pulled pork onto each bun, pressing down gently to keep everything together.
Add crunchy pickles and thin slices of onion on top of the pork, then cap with the top bun.
If desired, top with shredded cheese, coleslaw, or crispy onions for extra flavor and texture.
Serve immediately with extra barbecue sauce on the side for dipping, and enjoy the satisfying crunch and tender, smoky pork in every bite.
