Begin by patting the pork shoulder dry with paper towels. This helps the seasonings stick better and helps it brown better.

In a small bowl, mix together salt, black pepper, paprika, thyme, rosemary, and sage. Rub this mixture all over the pork shoulder.

Heat a large skillet over medium-high heat. Once hot, add a Tablespoon of olive oil and swirl to coat the bottom of the pan. Sear the pork shoulder on all sides until golden brown, about 3-4 minutes per side.

Add a few potatoes and carrots to the bottom of the Crockpot, then place the seared roast on top. Add the remaining carrots and potatoes around the roast.

In the same skillet, turn the heat down to medium and add the remaining Tablespoon of oil. Add the sliced onion, and saute until the onions begin to soften (about 4 minutes). Add the garlic, stir, and saute until aromatic (about 1 minute).

Pour half of the chicken broth into the pan to deglaze the pan, scraping up any browned bits on the bottom. Stir in the remaining chicken broth, apple cider vinegar, and brown sugar. Allow the brown sugar to dissolve. Pour the onion and broth mixture into the Crockpot.

Cover and cook on LOW for about 7-8 hours, or until the pork is very tender and shreds easily with a fork.

Once cooked, transfer the pork to a serving dish. Let it rest for a few minutes before shredding or slicing. You can also skim the fat off the top of the cooking liquid and serve the remaining liquid as a sauce over the pork.