Rub each pork shoulder half with salt and pepper and place in slow cooker. Pour broth and Beary Berry sauce over meat. Turn the slow cooker to low, and cover. Cook for 6-8 hours, or until the roast is fork tender.
Remove meat from slow cooker and transfer to a large heatproof bowl, reserving juices. Remove excess fat and bones. Using two forks, shred meat. Add enough reserved cooking juices to keep meat moist; season with additional Beary Berry Sauce. Serve on nachos, a toasted bun, or with tortillas.