Rub pork shoulder with seasoning and place in slow cooker.
Mix together bbq sauce, vinegar and broth and add to slow cooker.
Cover and cook on low for 8-10 hours or high for 4-5 until pork reaches internal temperature of 205 degrees.
Remove pork and shred.
Add about ¼ - ½ cup of the juices back to pork and discard the rest.
Add additional BBQ sauce if desired.
