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Make the Sauce: Whisk together the ketchup, honey, mustard, vinegar, brown sugar, smoked paprika, chili powder, granulated garlic, onion powder, and salt in a medium bowl until smooth.
Prepare the Pork: Lightly trim the top layer of fat from the pork shoulder or pork butt. Place the pork, fat-side-up, in a 6-quart slow cooker. Pour ⅓ cup of the sauce evenly over the pork. Cover the remaining ⅔ cup of sauce and set aside.
Cook: Cover the pork and cook on low for 8-10 hours, or high for 5-8 hours, or until the pork shreds very easily with a fork.
Shred and Serve: Carefully remove the pork to a cutting board. Shred with two forks, then add back to the slow cooker and stir to combine with the accumulated juices. Pour over the remaining sauce, stir. Allow to sit for 5 minutes for the flavors to combine, then serve.