Pat the pork shoulder dry with paper towels and season both sides with salt and black pepper.

Heat a large skillet over medium‑high heat, add olive oil, and sear the pork shoulder until browned on all sides, about 3‑4 minutes per side.

Transfer the seared pork to the slow cooker.

In the same skillet, pour in the apple cider, scraping up any browned bits, then add chicken broth, ketchup, brown sugar, smoked paprika, garlic powder, and onion powder. Stir until well combined.

Pour the liquid mixture over the pork in the slow cooker.

Cover and cook on low for 8 hours, or until the pork is fork‑tender.

While the pork cooks, melt butter in a skillet over medium‑low heat and add sliced onions. Cook, stirring occasionally, until the onions are caramelized and golden brown, about 15‑20 minutes.

When the pork is done, remove it from the slow cooker and let it rest for 10 minutes before shredding with two forks.

Return the shredded pork to the slow cooker, add the caramelized onions, and stir to combine.

Let the mixture cook on low for an additional 15 minutes to meld flavors.

Before serving, verify doneness with a food thermometer to ensure the pork has reached a safe internal temperature.