Instructions

Line a 9- by 13-inch baking pan with foil and place the pork in the pan. In a small bowl, combine chili powder, salt and cayenne. Rub mixture over all sides of the meat, pressing it to adhere. Set aside.
In a large skillet over medium-high heat, warm the oil. Add the pork and brown on all sides, 6 to 9 minutes. Transfer the meat to slow cooker.
Add the broth to the skillet, scraping up any browned bits. Add the broth to the slow cooker, cover, and cook until the pork is very tender, 6 to 8 hours on low or 4 to 5 hours on high.
Transfer meat to a cutting board and let rest 10 to 15 minutes, Use two forks to shred meat into bite-sized pieces. Moisten/season with cooking juices to taste.