Place the pork shoulder steaks in the slow cooker, arranging them in an even layer.
Sprinkle evenly with salt, black pepper, paprika, garlic powder, and onion powder.
Pour the chicken broth around the pork. Cover and cook on LOW for 8–9 hours or on HIGH for 5–6 hours, until the pork is very tender and easily pulls apart.
Remove the pork from the slow cooker and shred using two forks. Discard excess fat if desired. Return the shredded pork to the slow cooker.
Stir in the BBQ sauce until evenly coated. Cover and cook on LOW for an additional 20–30 minutes to allow the flavors to meld.
Taste and add extra BBQ sauce if needed before serving.
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