Pat the pork shoulder dry and rub it all over with the smoked paprika, brown sugar, garlic powder, onion powder, cumin and salt.

Place the pork in a slow cooker and pour the chicken broth around it.

Cover and cook on low for 8 hours, or on high for 5 hours, until the meat pulls apart with almost no resistance from two forks.

Transfer the pork to a cutting board, shred it, and discard any large pieces of fat.

Return the shredded pork to the slow cooker and toss with the barbecue sauce and lime juice.

Keep on warm, moistening with a splash of the cooking liquid if it looks dry before serving.