Note: Use blade-cut pork chops that are 1/2 to 3/4 inch thick. This recipe makes enough for two deli-style large sandwich buns or four regular soft hamburger buns.
Adjust oven rack to lower-middle position and heat oven to 300 degrees. Cut pork away from bones and slice meat into 1-inch-thick strips. Combine 1 tablespoon sugar, paprika, chili powder, cumin, salt, and pepper in bowl. Pat pork dry with paper towels and rub with spice mixture. Cook bacon in Dutch oven over medium heat until crispy, 4 to 6 minutes. Using slotted spoon, transfer bacon to paper towel-lined plate. Brown pork in 2 batches, 3 to 4 minutes per side, and transfer to second plate.
Add onion to pot and cook until softened, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in ketchup, vinegar, and remaining 3 tablespoons sugar, scraping up any browned bits, and bring to boil. Return bacon and browned pork and any accumulated juices to pot. Transfer to oven and braise, covered, until pork is fork-tender, about 1-1/2 hours.
Transfer pork to bowl and, using 2 forks, shred into bite-size pieces. Return pork to Dutch oven and toss to combine. Serve.