Set your oven to 300°F (150°C). Dry the pork shoulder with some paper towels.

Combine the spices, smoked paprika, brown sugar, garlic powder, onion powder, cumin chili powder, salt and pepper to create a rub. Pat this in, all over, coating the pork shoulder.

Heat half of the olive oil in the Dutch oven over medium heat. Bring the temperature up slightly and sear all sides of the pork shoulder for about 3-4 minutes per side. Remove the pork and set aside.

Pour the remaining olive oil in the Dutch oven and add the sliced onion and smashed garlic allowing it to soften. About 3-4 minutes.

Pour in the apple cider vinegar to deglaze the pot and scrape and browned pieces and stir in to build more flavor. Return the pork shoulder to the Dutch oven.

Combine the chicken broth, BBQ sauce and Worcestershire sauce well. Pour this over the pork and cover. Cook for 3.5-4 hours until the pork is so tender and falls apart.

Remove the pork from the pot and shred it with 2 forks, removing the bones and any larger fat pieces.

Allow the casserole to sit out for 5-7 minutes to allow the sauce to thicken. Garnish with fresh parsley if you would like.

Place the pork back in the pot and stir in with the remaining sauce. You can add a splash more chicken broth and BBQ sauce if the sauce is really thick.

Serve right away, either as the main dish or into sandwiches.