Pat the pork shoulder dry with paper towels. This is crucial—excess moisture prevents the spice rub from adhering and creates steam instead of bark.

In a small bowl, mix smoked paprika, garlic powder, onion powder, black pepper, salt, and cayenne if using. Rub this all over the pork, pressing firmly. Let it sit at room temperature for 20 minutes—this allows the salt to penetrate the meat fibers.

In the slow cooker, combine apple cider vinegar, water, and Worcestershire sauce. This acidic base is the key to tenderizing without making the meat watery. The ratio here is 2:1 vinegar to water, which balances tang and moisture.

Place the seasoned pork into the slow cooker, fat cap up. The fat renders down and bastes the meat naturally.

Cook on low for 8 hours. Do not lift the lid during the first 6 hours—each peek releases heat and extends cooking time. The internal temperature should reach at least 195°F (90°C) for proper shredding. If it's not there, cook longer.

While the pork cooks, make the sauce. In a small saucepan, combine ketchup, brown sugar, mustard, and molasses. Simmer on low for 10 minutes, stirring occasionally. Set aside.

After 8 hours, carefully remove the pork to a cutting board. Let it rest for 10 minutes—this reabsorbs juices. Discard the bone and any large fat pieces.

Shred the meat using two forks. A barista trick: pull in opposite directions rather than tearing, which keeps strands intact for better texture.

Skim fat from the cooking liquid, then add about 1/2 cup of the liquid back to the shredded pork to keep it moist. Stir in the sauce to taste. Serve on buns with coleslaw.