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In a small bowl mix together the smoked paprika, 1 tsp salt, and ½ tsp black pepper then rub the spice mix all over the pork shoulder.
Heat the oil in a dutch oven or large pot over medium-high heat.
When the oil is hot, sear the pork shoulder until well browned on all sides, about 2 minutes per side.
Transfer the seared pork to a large slow cooker then set aside.
Keep the pot on the stove over medium-high heat and add the onion, carrots, and garlic then cook, stirring occasionally, for about 2 minutes.
Stir the soy sauce and water in with the vegetables and use a wooden spoon or spatula to scrape anything stuck to the bottom.
Stir in the split peas then transfer the contents of the pot into the slow cooker with the pork.
Place the lid on the slow cooker and cook on LOW heat until the pork is tender and falls off the bone, about 7 hours.
Remove the bone from the pork and discard then shred the pork using two forks.
Stir the soup then taste and season with additional salt & pepper if needed.