Combine chili powder, smoked paprika, cumin and salt. Rub into pork on both sides
Heat olive oil in a large skillet and brown pork on all sides. Place into slow cooker
Top pork with onion and garlic.
Mix together 1/2 cup maple syrup and apple cider vinegar. Pour over roast
Cook on low for 6-7 hours or high for 4-5 hours or until fall apart tender.
Remove meat and shred. Strain cooking liquid and put into a sauce pan.
Add in cornstarch and stir to combine. Heat over medium heat and stir until it bubbles and thickens. Add in additional 1/4 cup maple syrup if desired for added sweetness. Pour over shredded meat.
Notes
To make in the Instant Pot: Add all the ingredients into the instant pot just like the slow cooker. Close the lid and cook at High Pressure for 28 minutes + 15 minutes Natural Release. Be sure vent is set to sealing. Shred pork after natural release.