Place the pork shoulder chunks into the slow cooker. Drizzle with half of the barbecue sauce and sprinkle the cumin, paprika, and chili powder over the meat. Cover and set to low, cooking for about 8 hours until the pork is fall-apart tender and easily shreddable with forks.
While the pork cooks, rinse the jasmine rice under cold water until the water runs clear. Combine the rice with a pinch of salt in a medium saucepan, add the chicken broth, and bring to a boil. Reduce the heat to low, cover, and simmer for 15 minutes until the rice is fluffy and fragrant.
In a skillet, sauté the diced onion and minced garlic over medium heat until fragrant and slightly golden, about 3-4 minutes. This develops a toasted aroma that enhances the flavor of the dish.
Once the pork is cooked, use two forks to shred the meat directly in the slow cooker, mixing it with the juices and remaining barbecue sauce to soak up all the smoky flavors. Check for tenderness and adjust cooking time if needed.
Divide the cooked rice into bowls. Top with a generous portion of the shredded pork, along with the sautéed onions and garlic. Squeeze fresh lime over the top and sprinkle with chopped cilantro if desired for a bright, fresh flavor.
Serve the bowls hot, allowing the smoky pork, fragrant rice, and fresh toppings to come together in every bite. Enjoy the tender, juicy pulled pork complemented by the aromatic rice and zesty lime.
