Pat the pork shoulder dry with paper towels.

In a small bowl, combine all dry rub ingredients.

Generously rub the dry rub mixture all over the pork shoulder, ensuring every surface is covered.

For optimal flavor penetration, wrap the rubbed pork shoulder in plastic wrap and refrigerate for at least 4 hours, or preferably overnight. If short on time, you can skip this step.

Choose your cooking method: Slow Cooker, Oven, or Smoker.

Slow Cooker Method: Place the pork shoulder in the slow cooker. In a separate bowl, whisk together the apple cider vinegar, chicken broth, yellow mustard, and Worcestershire sauce. Pour the liquid over the pork. Cook on low for 8-10 hours, or on high for 4-6 hours, until the pork is easily shredded with a fork.

Oven Method: Preheat oven to 300°F (150°C). Place the pork shoulder in a Dutch oven or roasting pan with a tight-fitting lid. Pour the liquid (apple cider vinegar, chicken broth, yellow mustard, and Worcestershire sauce mixture) over the pork. Cover tightly and bake for 5-7 hours, or until the pork is easily shredded with a fork.

Smoker Method: Preheat smoker to 250°F (120°C). Place the pork shoulder directly on the smoker grate. Smoke for 8-12 hours, or until the internal temperature reaches 203°F (95°C) and the pork is easily shredded with a fork. You can wrap the pork in butcher paper or foil (the "Texas Crutch") after about 6 hours to help retain moisture and speed up the cooking process.

Once the pork is cooked through, remove it from the cooking liquid and let it rest for at least 30 minutes before shredding. This allows the juices to redistribute.

Use two forks to shred the pork into bite-sized pieces. Discard any excess fat or bone.

Lightly toast the slider buns, if desired.

Pile the shredded pork onto the bottom buns.

Top with your favorite toppings, such as coleslaw, barbecue sauce, pickles, or pickled onions.

Place the top buns on the sliders and serve immediately.