Prep the pork: Pat the pork shoulder dry with paper towels. Trim excess thick fat, but leave a good layer for flavor and moisture.

Make the spice rub: In a small bowl, mix 2 tsp salt, 1 tsp black pepper, 2 tsp smoked paprika, 1.5 tsp chili powder, 1 tsp cumin, 1 tsp onion powder, 1 tsp garlic powder, and 1/2 tsp ground mustard.

Season all sides: Rub the spice mix all over the pork, pressing it into the meat. Let it sit while you prep the slow cooker.

Build the flavor base: Add sliced onion and minced garlic to the slow cooker. Stir together 1/2 cup chicken broth, 2 tbsp apple cider vinegar, 1 tbsp tomato paste, and a few drops of liquid smoke (if using). Pour it into the slow cooker.

Optional sear: Heat a large skillet over medium-high with 1 tbsp oil. Sear pork 2–3 minutes per side until browned. This adds extra flavor but isn’t mandatory.

Cook low and slow: Place pork in the slow cooker. Cover and cook on Low for 8–10 hours or on High for 4–5 hours, until the meat easily shreds with a fork.

Shred the pork: Transfer the pork to a cutting board. Use two forks to pull it into chunky shreds, discarding large pieces of fat if you prefer.

Reduce the juices: Skim excess fat from the slow cooker liquid. Taste and adjust seasoning. For richer flavor, simmer the juices in a saucepan for 5–10 minutes to slightly thicken.

Toss to coat: Return shredded pork to the slow cooker. Stir with the reduced juices until the meat is glossy and well-coated.

Finish and serve: If you like a touch of sweetness without sugar, sprinkle 1–2 tsp keto sweetener and stir. Serve hot with your favorite keto sides.