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Season the pork shoulder with salt and pepper, score the top, and place it into the slow cooker.
In a small bowl, whisk together the brown sugar, soy sauce, garlic, honey, apple cider vinegar, and red pepper flakes.
Pour the glaze over the pork, ensuring it gets into the scored cuts.
Cover and cook on low for 7-8 hours (or high for 4-5 hours) until the meat is fork-tender.
Shred the pork directly in the slow cooker, letting it soak up that rich, caramelized glaze before serving.