Cut shallow crosshatch patterns into the pork butt's fat cap before slow cooking to allow seasonings to penetrate deeper and help render fat more evenly for better bark development.

Toast your dry spices (cumin, chipotle, paprika, chili powder) in a hot skillet for 30 seconds before mixing into the rub to intensify their flavors and create a more complex seasoning profile.

Brown the pork shoulder on all sides in vegetable oil before placing in the slow cooker to develop a flavorful crust that adds depth and richness to the final pulled pork.

Don't discard the liquid at the bottom of the slow cooker—strain it and simmer on the stove to concentrate flavors, then mix with your BBQ sauce base for an incredibly rich, complex sauce.

Shred the pork immediately while it's still warm (not cooled) using two forks or meat shredders, as the meat separates more cleanly and achieves a better bite-size texture than pulling cold meat.