This slow cooker pork shoulder is built for hands-off cooking: a smoky-warm rub of paprika, cumin, garlic, and onion powder gets pressed into the meat before it braises low and slow for eight hours until it's completely fork-tender. Apple cider vinegar and coconut aminos in the braising liquid add sharp, savory depth without any heaviness, while chicken broth keeps everything moist as it cooks down. Once shredded, the pork gets tossed right back into that defatted liquid so every bite stays juicy and well-seasoned rather than dry. The cayenne is optional if you want extra heat, but even without it the oregano and smoked paprika give this plenty of character. It's the kind of recipe you can start in the morning and forget about until dinner, and it holds up beautifully for meal prep or piling onto a big salad. This one's a solid, satisfying option for a Whole30 kitchen, with no shortage of flavor to make up for the short ingredient list.
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In a small bowl, combine the smoked paprika, cumin, garlic powder, onion powder, salt, black pepper, dried oregano, and cayenne (if using). Stir until evenly mixed.
Pat the pork shoulder dry with paper towels, then rub the spice mixture all over the surface, pressing it in firmly so it adheres.
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