Line a 9x13-inch baking pan with foil and place the pork in the pan.

In a small bowl, combine chili powder, salt, and cayenne.

Rub the spice mixture over all sides of the meat, pressing it to adhere. If the meat is tied together with twine or netting, just rub the seasoning right over it. Set aside.

In a large skillet over medium-high heat, warm the oil.

Add the pork to the pan and brown on all sides, about 6–8 minutes.

Transfer the pork to a slow cooker.

In the same skillet, add the chicken broth. Allow to simmer while scraping up the browned bits, about 2–3 minutes.

Add the broth to the slow cooker. Cover and cook until the pork is very tender, about 6–8 hours on low or 4 –5 hours on high.

Transfer the meat to a cutting board and allow it to rest for 10–15 minutes.

Use two forks to shred the pork into bite-sized pieces. Add juices from the slow cooker to moisten and season to taste.