In a small bowl mix together the chopped onions, paprika, salt, and garlic powder. Place pork shoulder in large bag or container and rub seasoning all over it. Let sit 6-12 hours in fridge.
Preheat oven to 300. Place pork shoulder in large pot. Pour apple cider vinegar and chicken broth in pot.
Mix together tomato paste and El Yucateco® Black Label Reserve to make sauce mixture.
Roast until fork-tender and falling apart, about 6-7 hours.
Remove the pork from the pot and set it on a cutting board.
Shred the meat with two forks, then toss in the sauce until it's coated to your liking.
Recipe by The Low Carb Diet at https://the-lowcarb-diet.com/spicy-pulled-pork/