Pat the pork shoulder dry with paper towels. In a small bowl, combine smoked paprika, chili powder, cumin, garlic powder, onion powder, salt, and pepper. Rub this spice mixture all over the pork shoulder, coating evenly on all sides.

Heat olive oil in a large skillet over medium-high heat. Sear the pork shoulder on all sides until golden brown, about 3-4 minutes per side. This step builds flavor but can be skipped if short on time.

Transfer the seared pork to your crockpot. Add the sliced onions and minced garlic around the pork.

In a small bowl, whisk together apple cider vinegar, tomato paste, coconut aminos, maple syrup, and chicken broth until smooth. Pour this mixture over the pork in the crockpot.

Cover and cook on LOW for 8 hours or HIGH for 4-5 hours, until the pork shreds easily with a fork and reaches an internal temperature of 195-205°F.

Remove the pork from the crockpot and let rest for 10 minutes. Shred the meat using two forks, discarding any large pieces of fat.

Strain the cooking liquid and return the pork to the crockpot. Add back enough of the strained liquid to keep the meat moist but not swimming. Taste and adjust seasoning as needed.