Heat the vegetable oil in a skillet over medium-high heat. Sear the pork shoulder on all sides until a golden crust forms.

Transfer the seared pork to your slow cooker. Scatter the sliced onion around the meat.

In a bowl, whisk together the barbecue sauce, apple cider vinegar, brown sugar, chili powder, Worcestershire sauce, garlic, smoked paprika, salt, and pepper.

Pour the sauce mixture over the pork, ensuring it’s well coated. Cover and cook on Low for 5 hours or until the pork falls apart with a fork.

Remove the pork and shred using two forks. Skim off excess fat from the cooking liquid, then return the shredded pork to the sauce for 5–10 minutes to absorb every drop of tangy BBQ flavor.

Pile the pulled pork high on toasted buns. Serve with coleslaw, pickle slices, or use as a meaty filling for loaded nachos.