In a large slow cooker, heat olive oil over medium heat. Sear the pork shoulder on all sides until browned. Transfer the pork to the slow cooker.

In the same skillet, add diced onion and cook until softened, about 5 minutes. Add minced garlic and cook for another minute.

Pour the barbecue sauce, apple cider vinegar, and chicken broth over the pork in the slow cooker. Add brown sugar, smoked paprika, ground cumin, chili powder, dried thyme, salt, and pepper. Stir to combine.

Cover and cook on low for 8 hours or until the pork is tender and easily shreds with a fork.

Once done, remove the pork from the slow cooker and shred with two forks. Return the shredded pork to the slow cooker and stir to mix with the juices.

In a large pot, cover the cubed potatoes with cold water and add a pinch of salt. Bring to a boil over high heat. Reduce the heat and simmer until potatoes are tender, about 15 minutes.

Drain the potatoes and return them to the pot. Add butter and begin mashing with a potato masher.

Gradually add milk, mashing until the potatoes reach your desired consistency. Season with salt and pepper to taste.

Garnish with chopped fresh parsley if desired.

Plate a generous portion of mashed potatoes and top with pulled pork. Spoon some of the cooking juices from the slow cooker over the pork for extra flavor.