Start by trimming excess fat from the pork shoulder and cutting it into large chunks for easier cooking.

In a bowl, mix together the barbecue sauce, gochujang, apple cider vinegar, brown sugar, garlic powder, onion powder, smoked paprika, black pepper, and salt until well combined.

Place the pork shoulder chunks in the slow cooker and pour the sauce mixture over the meat. Add the water to help create steam during cooking.

Cover the slow cooker and cook on low for 8 hours or on high for 4 hours, until the pork is tender and easily shreds with a fork.

Once cooked, remove the pork from the slow cooker and shred it using two forks. Return the shredded pork to the slow cooker and mix it with the remaining sauce.

Serve the pulled pork on hamburger buns, topped with coleslaw if desired.