Trim the excess fat from the roast, if necessary. Rub with spices and place in the bottom of your slow cooker. Pour beef broth around the roast.
Cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 6 hours.
Remove the roast from the liquid with a slotted spoon to a plate, reserving the liquid. When cool enough to handle, shred the meat, pulling through it with 2 forks in opposite directions. Stir in enough reserved cooking liquid to moisten, add BBQ sauce to desired consistency.
Reheat in a saucepan over medium heat, stirring frequently, and serve on toasted outdoor buns with KFC Style Coleslaw and pickles.