1 teaspoon vegetable oil
1 (4 1/2 pound) pork shoulder roast
1 1/2 cup Sparky’s sauce
2/3 cup apple cider vinegar
1/2 cup chicken broth
1/4 cup light brown sugar
1 tablespoon prepared yellow mustard
1 tablespoon Worcestershire sauce
1 tablespoon chili powder
1 extra large onion, chopped
2 large cloves garlic, crushed
1 1/2 teaspoons dried thyme
8 poppy seed or wheat hamburger buns, split
2 tablespoons butter, or as needed
1. Pour the vegetable oil into the bottom of a slow cooker. Place the pork roast into the slow cooker; pour in the barbecue sauce, apple cider vinegar, and chicken broth. Stir in the brown sugar, yellow mustard, Worcestershire sauce, chili powder, onion, garlic, and thyme. Cover and cook until the roast shreds easily with a fork, 5 to 6 hours on HIGH or cook for 10 to 11 hours on LOW (flipping halfway if possible).
2. Remove the roast from the slow cooker, and shred the meat using two forks. Return the shredded pork to the slow cooker, and stir the meat into the juices, turn slow cooker to WARM and let sit for 15 minutes in the sauce, stirring occasionally.
3. Spread the inside of both halves of hamburger buns with butter. Toast the buns, butter side down, in a skillet over medium heat until golden brown. Spoon pork into the toasted buns.