Heat vegetable oil in a skillet over medium-high heat. Add diced onion and cook for about 5 minutes until translucent.

Add minced garlic to the skillet and cook for an additional minute until fragrant.

Season pork shoulder with salt, pepper, smoked paprika, chili powder, and cumin.

Transfer sautéed onion and garlic mixture to the crockpot. Place seasoned pork on top.

Mix barbecue sauce, apple cider vinegar, brown sugar, and Worcestershire sauce in a bowl until smooth.

Pour the sauce evenly over the pork shoulder in the crockpot.

Cover and slow cook on low for 8-10 hours or high for 4-5 hours until tender.

Remove pork from crockpot, let rest, then shred with forks.

Return shredded pork to the crockpot and stir into the juices.

Assemble bowls by placing rice or quinoa at the base, topping with pulled pork and coleslaw mix.