Start by trimming any excess fat from the pork shoulder and cut it into large chunks for even cooking.

In a small bowl, mix together the smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper. Rub this spice mixture all over the pork chunks.

Place the sliced onion at the bottom of the crockpot, then add the seasoned pork on top. Pour the barbecue sauce and chicken broth over the pork.

Cover the crockpot and cook on low for 8 hours or on high for 4 hours, until the pork is tender and easily shreds with a fork.

Once cooked, remove the pork from the crockpot and shred it using two forks. Return the shredded pork to the crockpot and stir to combine with the sauce.

To serve, place a scoop of cooked rice or cauliflower rice in a bowl, top with pulled pork, and add coleslaw mix and diced pickles if desired. Garnish with fresh cilantro.