If desired, sear the pork shoulder in a hot skillet until browned on all sides, about 3-4 minutes per side. This step adds extra flavor but can be skipped for convenience.
Place the pork shoulder into the crockpot. Sprinkle with salt, pepper, smoked paprika, cumin, chili powder, and add the chopped onion and minced garlic on top.
Pour the barbecue sauce over the seasoned pork, ensuring it’s well coated. Cover the crockpot with the lid and cook on low for about 8 hours, or until the pork is very tender and easily shreds apart.
Once cooked, remove the pork from the crockpot and transfer to a large plate or cutting board. Use two forks to shred the meat into bite-sized pieces, feeling it become juicy and tender with a smoky aroma.
Return the shredded pork to the crockpot, stir to coat it evenly with the juices and sauce, and let it sit on warm while you prepare your wraps.
Warm the tortillas or lettuce leaves slightly to make them more pliable. Fill each wrap with a generous handful of the shredded pork, and add optional toppings like cheese, jalapeños, cilantro, or a squeeze of lime for brightness.
Finish by squeezing fresh lemon or lime over the wraps if desired, then fold and serve immediately. Enjoy the juicy, smoky, and flavorful bites!
