Put pork in a large mixing bowl and sprinkle with salt and pepper to taste; add granulated onion and garlic and toss to coat. Set aside for 20 minutes.

Set pressure cooker or slow cooker to medium sauté and add cooking oil. When hot, add onion, sprinkle with a little salt, and cook, stirring occasionally, until very soft (adjust heat to low if it starts to brown), about 20 minutes. Add smoked and hot paprika and cook, stirring constantly, until incorporated, about 1 minute. Add bouillon mixture (if using) and vinegar as specified for your cooking method and stir in molasses. Scrape seasoned pork into onion mixture.

For a pressure cooker, seal, bring to pressure, and cook for 45 minutes; allow pressure to release naturally for 20 minutes. For a slow-cooker set heat to low for 9 to 10 hours, high for 6 to 7 hours.

Use a slotted spoon to transfer pork and onions to a large mixing bowl; use 2 forks to shred meat. Stir in cooking liquid to reach desired consistency. Serve on soft buns.

Stir leftovers into your favorite mac & cheese for a swoon-worthy casserole.