Pat the pork shoulder dry.
Combine the dried spices in a bowl and rub into all sides of the pork shoulder.
Pour the vinegar and water into the bottom of the slow cooker.
Carefully add the spice-rubbed pork shoulder so you don't wash off all the spices.
Cover and cook on low for 8 hours, then remove the pork and shred.
Add back into the slow cooker with about ⅓ of the juices to keep warm for serving.
