Prepare the pork: Pat the pork roast dry with paper towels. Rub the pork all over with the oil, then coat generously with the pork rub mix, pressing it into the meat.

Sear the pork (optional): For extra flavor, brown the pork on all sides in a large skillet over medium-high heat for about 3–4 minutes per side. (You can skip this step if you’re short on time.)

Load the slow cooker: Place the seasoned pork into a 6-quart slow cooker. Pour the broth or juice around the meat (not directly on top), then drizzle the BBQ sauce over the pork. Add the liquid smoke if using.

Cook: Cover and cook on Low for 8+ hours or High for 5–6 hours, until the pork is fork-tender and easily shreds.

Shred and sauce: Transfer the pork to a large bowl and shred with two forks. Return it to the slow cooker, toss with the juices, and stir in extra BBQ sauce to taste.

Serve: Enjoy on sandwich buns, sliders, or lettuce wraps with coleslaw on the side.