Pat the pork shoulder dry with paper towels. In a small bowl, mix salt, pepper, smoked paprika, garlic powder, onion powder, cumin, and cayenne. Rub the spice blend all over the pork.

Heat olive oil in a large skillet over medium-high heat. Sear the pork on all sides until deeply browned, about 3-4 minutes per side. This step builds flavor—don't skip it.

Transfer the seared pork to the slow cooker. Pour in the chicken broth and add the drained fire-roasted tomatoes. Cover and cook on LOW for 6-7 hours, or on HIGH for 4-5 hours, until the pork shreds easily with a fork.

Remove the pork to a cutting board. Let it rest for 5 minutes, then shred using two forks. Return the shredded meat to the slow cooker and stir into the juices. Keep warm on the WARM setting.

Preheat the broiler to high with a rack about 6 inches from the heat. Line a rimmed baking sheet with aluminum foil.

Spread a single layer of tortilla chips on the sheet. Spoon shredded pork evenly over the chips, then scatter shredded cheese and pickled jalapeños on top.

Broil for 2-3 minutes, watching closely, until the cheese is melted and bubbly and the chips are lightly toasted at the edges. Remove immediately.

Top with dollops of sour cream, pico de gallo, and cilantro. Serve with lime wedges on the side. Repeat with remaining chips and toppings for a second batch if needed.