Heat the oil in a dutch oven or large pot over medium-high heat.
Generously season the pork shoulder with salt & pepper then sear the pork until well browned on all sides, about 3 minutes per side.
Transfer the pork to a large slow cooker and set aside.
Keep the pot over medium-high heat and add the tomatoes, onion, and jalapeno then cook, stirring often, for about 2 minutes.
Use a wooden spoon to scrape any stuck on bits from the bottom of the pot then stir in the paprika, cumin, garlic, smoked paprika, cayenne, water, pinto beans, and 2 tsp salt.
Carefully pour the contents of the pot into the slow cooker with the pork.
Place the lid on the slow cooker and cook, on LOW, for about 7 hours, or until the pork and pinto beans are tender.
Use two forks to shred the pork then stir.
Season with salt & pepper to taste.
Serve the chili in bowls with your favorite toppings.
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