Place the pork shoulder or pork butt in the slow cooker.
In a mixing bowl, combine the chopped onion, minced garlic, ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, Dijon mustard, smoked paprika, chili powder, garlic powder, onion powder, salt, and pepper. Stir until well combined.
Pour the barbecue sauce mixture over the pork in the slow cooker, ensuring it is evenly coated.
Cover the slow cooker and cook on low for 8-10 hours or on high for 5-6 hours, until the pork is tender and easily shredded.
Once the pork is cooked, use two forks to shred it directly in the slow cooker, allowing it to absorb the flavorful sauce.
Serve the Slow Cooker Sweet and Tangy BBQ Pulled Pork on hamburger buns or tortillas. Top with coleslaw, pickles, or your preferred toppings for added texture and flavor.
