Mix together all the dry spices.
Evenly season pork on all sides.
Wrap in plastic and chill in refrigerator for 2-12 hours.
SLOW COOKER METHOD: Pour broth, vinegar and Worcester sauce in the bottom of the slow cooker.
Cover and cook for 10-12 hours on low, until fork tender and falling apart.
Remove the pork to a large plate and tent with foil and allow the pork to sit for 10 minutes.
Shred the pork with 2 forks and serve as desired.
OVEN METHOD: Season pork on all sides and chill as directed above.
Preheat oven to 300°.
Mix beef broth, vinegar and Worcester sauce, then pour in the bottom of a large Dutch oven and stir.
Add the pork and cover with lid and roast in the preheated oven for 3 hours, until pork is tender and falling apart.
Remove from oven and place on a large platter, tent with tinfoil and allow to rest 10-15 minutes before shredding.
Chef's notes: Chilling after seasoning is optional, but will have more flavor if you do. Don't cook on high or turn up oven—it needs to cook slowly. Leftovers can be refrigerated for up to 5 days or frozen for up to 2 months.