Pat pork dry and rub with paprika, garlic, onion, salt, and pepper. Put in slow cooker.

Mix BBQ sauce, broth, brown sugar, and vinegar; pour over pork.

Cook on low 8–9 hours or high 4–5 hours until it shreds easily.

Remove meat, shred with two forks, and stir back into sauce.

Cool, portion into freezer bags (about 2 cups each), squeeze air out, and freeze flat.