1. Preheat your oven to 300°F (150°C). This low and slow cooking method is key to tender pork.
2. In a small bowl, mix together the brown sugar, smoked paprika, garlic powder, onion powder, salt, and pepper.
3. Rub the spice mixture all over the pork shoulder, ensuring it’s evenly coated. This step reminds me of how my abuela would season her meats with care and precision.
4. Place the seasoned pork in a roasting pan or Dutch oven. Cover tightly with foil or a lid.
5. Cook in the preheated oven for about 6 hours, or until the pork is very tender and easily pulls apart with a fork.
6. Remove from the oven and let it rest for about 15 minutes. This resting period allows the juices to redistribute, making the meat even more succulent.
7. Using two forks, shred the pork directly in the pan. Stir in the BBQ sauce until the meat is well coated.
8. Serve the pulled pork on slider buns, topped with coleslaw if desired. Enjoy the symphony of flavors with each bite!

Cooking is an art, not a science. Feel free to adjust the spices to suit your taste — a pinch more paprika or a dash less salt, just as my abuela would say, “Follow your heart, and the recipe will follow.”