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In a small bowl, whisk together the spices and brown sugar.
Pat the pork dry with paper towels.
Add the dry rub, rubbing it evenly over the pork shoulder on both sides.
Place the pork shoulder into the slow cooker and pour in the broth.
Place the lid on the pot and slow cook for 8 hours on low.
Once time is up, remove the pork from the slow cooker and place it in a large mixing bowl.
Shred with two forks, then return the shredded meat to the slow cooker and stir together with broth mixture.