Place pork roast in a slow cooker.

In a bowl, mix together brown sugar, chili powder, paprika, onion powder, garlic powder, salt and pepper. Add in the chicken broth and tomato paste. Whisk mixture until well blended.

Pour the broth mixture over pork roast in slow cooker. Cover slow cooker with lid, cook on low heat 7 – 8 hours. 

Remove roast from slow cooker, remove fat from roast and shred. Ladle out some of the fat from the top of the broth in the slow cooker and discard.

 Return shredded roast to slow cooker and allow to rest on warm heat for 1 – 3 hours. Strain broth. Serve inside tacos, enchiladas or burritos or serve over nachos, salads or tostadas. Makes 8 servings